Flounder in the egg souffle

100 g flounder fillet

100 g cheese

4 eggs

2 tbsp. vegetable oil

Turn prepared fish fillet rolls, tie strings, a bit of fry in butter, remove the strings and put in a baking pan.

Cheese RUB on a grater, mix with the yolks until smooth, then carefully put whipped in a sustainable egg whites, pour over the fish.

Baked flounder in egg souffl in the oven at medium heat until tender.