Fish boil in salted and acidulated with lemon juice or vinegar to the water, with the addition of your favorite spices. To disassemble the pieces. Carrots to grate and fry with chopped onion in 1tbsp. l. oil. Apple grate.

Proteins separated from the yolks. Pieces of fish put in blender with egg yolks and cream, carrot and Apple. In milk to dissolve the flour and add to the blender. All beat up.

To the resulting mass add the chopped small pieces of shrimp and sun-dried tomatoes. ( shrimp if you have frozen, after defrosting marinate shrimp in mixture of lemon juice with ginger and black pepper for 30 minutes to bring out their flavor). Season with salt and pepper, you can add favorite spices to the fish.

Beat the whites until stiff peaks, all mix gently, check for salt and spices. Put into a form (or cookie cutters), brush with butter, cover with foil and bake in the preheated oven, placing a pan of water on the bottom level of the oven.

Cooking time depends on the depth of forms, from 40 minutes to an hour. For a few minutes until cooked remove the foil to the top of the soufflé lightly flushed. Souffle let cool and straight in shape, covered with cling film to not zavetrilos, put into the refrigerator overnight.