Clean and wash fish drain the water and clean the bones and skin. The resulting fillet was cut into pieces, milled and added to the previously prepared beshamelov sauce. Beshameloviyat salt to add the grated cheese and egg yolks one at a time and stirring continuously until a coarse mixture. Individual egg whites are broken down into the snow and add to the mixture, which is then seasoning a form, greased with butter and sprinkled with flour. Fill the form to the middle, because when baking soufflé rise and double in size. Optional soufflé can be prepared in unit dose forms. Bake in a hot oven for 15-20 minutes and serve immediately with the court, which is roasted, not fall. Beshameloviyat sauce is cooked in the hot butter add the flour with a little salt and fry until golden flour received. Dilute with warm milk or fish broth, obtained by cooking food waste of fish, whilst stirring to thicken the sauce to secondary thick porridge.