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Name:Leftovers Souffle Contributor:Martin Golding
Description:cod souffle Posted:1998-02-25
Key words:cod, eggs Category:Main Dishes
ID:406 Updated:2005-11-28 08:22:32
Ingredients:5 eggs

1 leftover serving of Cod Amandine
4 Tbsp parmesan

2 Tbsp butter
2 Tbsp flour
1 cube Knorr fish bouillon, reconstituted in 1 c hot water
salt, pepper, Tabasco

pinch cream of tartar
Preparation:Preheat oven to 425.

Butter a 1.5 liter souffle dish, sprinkle the butter with coarsely ground pepper, put dish in fridge.

Separate eggs*.

Flake the cod.

Reheat the Sauce Amandine so you can sieve the almonds out of the butter. Combine the parmesan with the almonds and set aside. Reserve the butter.

Melt butter, stir in flour to make a roux. Allow to simmer for a minute. Add fish bouillon, bring to boil, reduce heat to low and allow to simmer for a few minutes (until it thickens). Remove from heat, briskly stir in 4 egg yolks. Return to heat and continue to stir for one minute. Add flaked cod, season to taste.

Whip the five egg whites to soft peaks. Add a pinch of cream of tartar, continue whipping to firm peaks.

Stir 1/4 of the whites into the cod mixture to lighten. Fold this into whites just until combined (leave some white patches). Pour into buttered souffle dish. (Run your thumb around the edge to increase the rise.) Put into a preheated (425) oven for 15 minutes.

Turn oven down to 350. GENTLY cover top of souffle with the almond/cheese mixture and return to oven. Set a timer for 29 minutes.

When the timer goes off, microwave the butter from the Sauce Amandine for thirty seconds, and put on the dining table. Remove the souffle from the oven and carry it dramatically into the dining room to the enthusiastic accolades of the audience (if you don't get accolades, you're feeding the wrong audience). Top each serving of the souffle with a splash of butter from the Sauce Amandine.
Notes:Given that many of us live in small to microscopic families (mostly couples, with the occasional unfortunate single), presumably we suffer from an excess of leftovers. Anybody else have traditional ways of dealing with the problem?

If the leftovers accommodate it, I usually make a souffle.

*if the eggs were anything more than good friends, you may need legal
assistance at this point.

**** needs link to Martin's Cod Amandine recipe.
Equipment:1.5 liter souffle pan

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