Instructions: Preheat the oven to 200 C.

Into a blender or food processor put 1 cup milk, 2 thick slices of crustless white bread cut in quarters, 1 tablespoon butter, 2 egg yolks, 2 cloves garlic, crushed, and salt and pepper to taste. Process to a puree.

Remove to a large basin and fold through 400 g whitebait.

In another basin beat the egg whites until they stand in stiff peaks. Fold the egg whites through the whitebait mixture and turn into a buttered souffle dish. Bake for 20 minutes or until risen and golden.

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