Fish Souffle Recipe
Ingredients
| Butter | 1 Ounce | |
| Flour | 1 Ounce | |
| Fish stock and/or milk - 1/4 pt | ||
| Raw white fish e.g. haddock, whiting or cod - 1/2 lb | ||
| Eggs | 3 | |
| Cream or evaporated milk - 1/8 pt | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Lemon juice | 1/2 Teaspoon | |
Directions
GETTING READY
1.Prepare a streamer and a mould for making souffle.
2.Grease the mould using oil and then dust it with rice flour.
3.Clean the fish and bone it.
MAKING
4.Combine butter, flour, fish stock or milk to make a thick sauce called panada.
5.Stir in shredded fish to the sauce and add salt and pepper.
6.Add one egg yolk and two whole eggs to the sauce and mix well.
7.Once done use a wire sieve and strain the mixture.
8.Add cream.
9.Blend the remaining egg white thoroughly and add to the mixture by making a cavity in the center.
10.Put the mixture in the mould and secure it with greases paper.
11.Steam gently util set.
12.Turn the souffle out and apply white coating sauce on it.
SERVING
13.Serve decorated with little coralline pepper.
1.Prepare a streamer and a mould for making souffle.
2.Grease the mould using oil and then dust it with rice flour.
3.Clean the fish and bone it.
MAKING
4.Combine butter, flour, fish stock or milk to make a thick sauce called panada.
5.Stir in shredded fish to the sauce and add salt and pepper.
6.Add one egg yolk and two whole eggs to the sauce and mix well.
7.Once done use a wire sieve and strain the mixture.
8.Add cream.
9.Blend the remaining egg white thoroughly and add to the mixture by making a cavity in the center.
10.Put the mixture in the mould and secure it with greases paper.
11.Steam gently util set.
12.Turn the souffle out and apply white coating sauce on it.
SERVING
13.Serve decorated with little coralline pepper.
Chef
