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Soup De Poisson Victoria Recipe
|Scampi/Prawns, shrimps||6 Ounce (185 Gram)|
|Butter||3 Ounce (90 Gram)|
|Water||1 3⁄4 Pint (1 Liter)|
|Flour||1⁄2 Ounce (15 Gram)|
|Egg yolks||2 , beaten|
|Tomatoes||4 Medium, skinned and diced|
|Finely chopped parsley||2 Tablespoon|
|Celery||2 Ounce, finely chopped (60 Gram)|
|Fennel||2 Ounce, finely chopped (60 Gram)|
|Carrots||2 Ounce, finely chopped (60 Gram)|
|White vermouth||3 Tablespoon|
Calories 421 Calories from Fat 232
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 12.1 g60.4%
Trans Fat 0 g
Cholesterol 147.5 mg
Sodium 132.2 mg5.5%
Total Carbohydrates 26 g8.6%
Dietary Fiber 9.8 g39.3%
Sugars 5.9 g
Protein 16 g32.7%
Vitamin A 95.2% Vitamin C 51.2%
Calcium 22.7% Iron 22.3%
*Based on a 2000 Calorie diet
Saute the shells and fish trimmings with a knob of the butter, then add the water and simmer for no longer than 20 minutes.
Strain the stock, return to a clean pan and bring to the boil.
Add the sole and sea food and simmer gently for 5 minutes.
Remove the sole and mince finely, or chop in a food processor.
To make the souffle topping, melt 1 tablespoon of the butter and add the flour, cook for 2 minutes without browning, then add 150 ml/ 1/4 pint of the strained fish stock.
Cook, stirring continuously, until the mixture leaves the sides of the pan.
Turn into a bowl and add the beaten egg yolks and the minced sole, mixing well.
Put a scallop and a quarter of the shellfish seafood in each of the four soup-bowls and top with the tomato and chopped parsley.
Saute the celery, fennel and carrots in the remaining butter in a large pan for about 5 minutes.
Then add the Pernod and vermouth with the rest of the strained fish stock and adjust the seasoning.
Divide between the soup bowls.
Whisk the egg whites until stiff and fold them into the souffle mixture.
Divide the souffle between the four bowls, making sure the mixture reaches the edges of the dishes.
Cook at 220°C/425°F/Gas Mark 7 for 15 minutes and serve immediately.