Fish Soufflé

To boil the hake in salted water for 10 min, remove the pimples or skin if it has and to reserve.

To use another pan and to put the flour, the milk, the butter and, in medium heat, to stir until it becomes like with puree consistency.

Turn off the heat, season with salt, pepper and 4 pinches of nutmeg and add shredded fish, stir.

In a plastic container separate the egg yolks from the egg whites and beat the egg whites with a whisk.

Let it mix with the fish to cool slightly and add the egg yolks, then incorporate the egg whites and add chopped fresh parsley.

Place in 2 individual ramekins (porcelain pots), if small, use 4, and top with grated parmesan.

Bake for 20 min or until golden brown at 200 degrees and ready to serve.