How To Cook Cod Fish Souffle Recipe
Time to pamper your palate with this Fish Souffle recipe. Whenever I have Italian friends visiting I always prepare Fish Souffle which is most loved by them. This Fish Souffle when served as a Main Dish will bring happiness in your dining room.
- 150g waxy potatoes (such as Charlotte or Bintje), scrubbed
- 300g coley fillet (thawed if bought frozen), skinned
- 40g butter, softened
- 2 shallots, finely chopped
- 4 tbsp whipping cream
- 3 eggs, separated
- 1 tsp wholegrain mustard
- salt and freshly ground black pepper
- Place the potatoes in a saucepan with cold water to cover and a pinch of salt. Cover, bring to the boil, and cook for 25 minutes or until tender.
- Meanwhile, place the fish in a large shallow pan with cold water to cover and a pinch of salt. Bring gently to the boil and reduce the heat immediately. Cover and simmer for 3 minutes. Leave the fish to cool in its cooking liquid.
- Heat 10g of the butter in a small pan, add the shallots and cook gently over a low heat for 5 minutes. Add the cream and remove from the heat.
- Preheat the oven to 200°C (gas 6). Use 10g of the butter to grease a soufflé dish, about 16cm in diameter, or four 300ml large ramekins or individual soufflé dishes.
- Drain and peel the potatoes and crush with a fork. Add the remaining butter, the shallot-cream mixture and some pepper. Beat in the egg yolks and mustard.
- Drain and flake the fish and coarsely crush it with a fork. Check that no bones remain. Fold the fish into the potato mixture.
- Add a pinch of salt to the egg whites, whisk until stiff then fold into the potato-fish mixture. Pour into the soufflé dish(es) and smooth the surface with a spatula. Bake a large soufflé for 25 minutes or individual soufflés for 15 minutes, until puffed and golden. Serve immediately.