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| Name: | Grilled Steelhead Souffle' | Contributor: | Martin Golding |
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| Description: | Grilled Steelhead Souffle' | Posted: | 1996-01-16 |
| Key words: | fish | Category: | Main Dishes |
| ID: | 711 | Updated: | 2006-04-01 22:30:27 |
| Ingredients: | 5 eggs, separated (divorce is too messy)
2 Tbsp flour 2 Tbsp butter (plus butter for souffle dish) 1 c fish stock (I use knorr's fish boullion, clam juice would work) 1/2 to 1 lb grilled lime pickle steelhead |
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| Preparation: | Preheat oven to 415 degrees.
Thoroughly butter a 1.5 liter souffle dish. Discard the fish skin and flake the fish finely. Melt the flour and butter over medium heat while whisking. When it bubbles, reduce heat to low, simmer for two minutes, then whisking again, add the fish stock, and simmer for two more minutes, whisking occasionally. Add four egg yolks, whisk for two more minutes, add the fish. Salt and pepper to taste (it won't need much, if any; the lime oil pickle is salty and spicy), set aside. Whip the egg whites until they form firm peaks. Stir 1/4 of the whites into the fish mixture to lighten it, then fold it into the egg whites. Pour the mixture into the souffle dish. Bake at 415 for fifteen minutes, reduce heat to 350, and continue baking for 20 to 30 minutes or until done to your taste (shake the dish lightly, and decide if it's firm enough. The French prefer theirs very runny, many Americans prefer a stiffer souffle.) Serve with Blood Orange Beurre Blanc. |
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| Notes: | If you start the egg whites whipping when you put the sauce on, and
check it occasionally, and butter the souffle dish and flake the fish while the sauce is simmering, you can put the whole thing together in about ten minutes. But if you hurry, you're likely to overlook minor details (like, salt and pepper, which is why I know it doesn't need much). |
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