A quick one this one.
There are several soufflé recipes in this
chapter that are all based on Jane Grigson’s (#138) Cheese
Soufflé recipe. This one is for a fish soufflé, but the others have
been meat,
vegetable
and smoked
fish. I cook this recipe and its variations quite often, I’m not sure why
it has taken me so long to do this one.
For a fish soufflé, you need to finely chop
a couple of ounces of onion or shallot in two ounces of butter along with 8 ounces of your
chosen fish, soft roes or shellfish.
I went with crab, as it is reasonably cheap and can be bought with the brown
and white meats already cooked and picked, so all I had to do was mix it into
the onion.
Use the basic recipe for #138
Cheese Soufflé, omitting the Lancashire
or Cheddar cheese, folding in the fish along with some finely chopped herbs such as parsley, chives or chervil.
#413 Fish
Soufflé. No surprise here that was delicious. These soufflé dishes are
great, the Cayenne pepper worked especially well with the crab, as did the
Parmesan. I’m not sure any fish would work here, so be careful. I would avoid
the oily fish, for example. It’s a great way of doing a cheap midweek meal that
is actually pretty straight forward that feels like such a treat. 9/10.
