Fish Souffle Martinique Recipe
Give me some of the other Caribbean dish and I will hate you, give me Fish Souffle Martinique and you have got a slave . Made with Fish, Fish Souffle Martinique is a mouth-watering dish. It is a Caribbean kitchen invention. If you like this recipe of Fish Souffle Martinique, please share on Facebook.
Ingredients
4 sole fillets
1 teaspoon salt
1 tablespoon chopped parsley
6 whole black peppers
1/2 cup dry white table wine
1/4 cup (4 tablespoons) butter
2 tablespoons flour
1/2 cup milk
Salt and pepper to taste
3 eggs, separated
2 egg whites
2 tablespoons grated Parmesan cheese
2 egg yolks, slightly beaten
Chopped parsley
Directions
Place fillets in a greased baking dish; season with salt and sprinkle with parsley and whole black peppers.
Pour in wine and dot with 2 tablespoons of the butter.
Cover with foil and bake in a hot oven (400°) for 15 minutes.
Pour fish stock out of dish and set aside.
Melt another 2 tablespoons butter, and blend in flour.
Add milk gradually and, stirring, cook until thick.
Add salt and pepper.
Beat 3 egg yolks with 2 tablespoons fish stock; stir in a little hot white sauce and return to pan; stirring, cook 1 minute.
Beat the 5 egg whites until stiff and fold in sauce.
Sprinkle fish fillets with cheese.
Spoon over souffle mixture, and bake in a hot oven (400°) for 20 minutes.
Pour in wine and dot with 2 tablespoons of the butter.
Cover with foil and bake in a hot oven (400°) for 15 minutes.
Pour fish stock out of dish and set aside.
Melt another 2 tablespoons butter, and blend in flour.
Add milk gradually and, stirring, cook until thick.
Add salt and pepper.
Beat 3 egg yolks with 2 tablespoons fish stock; stir in a little hot white sauce and return to pan; stirring, cook 1 minute.
Beat the 5 egg whites until stiff and fold in sauce.
Sprinkle fish fillets with cheese.
Spoon over souffle mixture, and bake in a hot oven (400°) for 20 minutes.
