Starters Recipes - Little Souffleed Sardines

Ingredients

• 2 x 100 g/2 x 4 oz/2 small cans sild sardines in tomato sauce

• 298 g/10 1/2 oz/1 can condensed celery soup

• 2 eggs, separated

• 175 g/6 oz/3 cups cooked conchiglie

• 30 ml/2 tbsp grated Parmesan cheese

• Salt and freshly ground black pepper

---

Method:

1. Lay the fish in 4 individual ovenproof dishes, each about 12 cm/5 in diameter (or 1 larger soufflé dish).

2. Whisk the soup with the egg yolks. Stir in the pasta with the Parmesan. Season lightly.

3. Whisk the egg whites until stiff and fold into the mixture with a metal spoon.

4. Pile on top of the fish and bake at 190°C/375°F/gas mark 5 for about 25 minutes or until well risen and golden on top. Serve straight away.