Remove the skin from the fish fillets and cut the fillets into strips of 2-2.5 cm. Season with salt, pepper, sprinkle with lemon juice, and leave for 30 minutes.
Roll up the strips and fry them in butter until half cooked, about 3-4 minutes on each side.
Grease the baking tins with butter. Add a piece of fried fish.
Grate cheese on a fine grater. Divide the eggs into yolks and whites. Beat the whites into a strong foam.
Grind the cheese with the yolks and gently mix in the whites. It turns out an air mass with many small bubbles.
Spoon the cheese mass into molds on top of the fish.
Bake in a preheated oven at 190-200 degrees for 12-15 minutes. The fish in the cheese soufflé is ready.
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