Fish soufflé

This is my mum's recipe. She used to make it when I was little and always served it in a round pyrex oven dish. I loved it!
Mum used to make it with whiting but at some point I added salmon to give it a stronger taste and I prefer it.

Serves: 4 persons.

Ingredients:
  • 500g fish (white fish and salmon)
  • 4 eggs
  • 3 tbsp lemon juice (½ lemon)
  • Salt, pepper and nutmeg to taste
  • For the white sauce:
    • 50g unsalted butter
    • 50g plain flour (change to 30g cornflour for gluten-free)
    • 200ml milk
    • 200ml water from cooking of the fish
Equipment: ovenproof dish 30 (L) x 20 (W) x 5 (D) cm.

 Method:
  1. Cook the fish in a pan of salted water.
  2. Drain the fish but keep 200ml of the water aside.
  3. Flake the fish.
  4. I re-use the same pan so I save on washing and make the white sauce in it. Butter, then flour, then milk and water. Keep whisking the white sauce until it is thick.
  5. Add the egg yolks and the lemon juice to the white sauce and whisk well. 
  6. Season with salt, pepper and nutmeg to taste and add the fish.
  7. Add a pinch of salt to the egg whites and whisk them to stiff peaks.
  8. Gently fold the egg whites into the white sauce and fish mixture.
  9. Butter and flour an ovenproof dish.
  10. Pour the mixture into the ovenproof dish up to half it's height (remember: soufflé grows up!) and bake it at 180°C for 30 min or until risen and golden.
  11. Serve immediately! Soufflé deflates in under 2 minutes!
Enjoy!


I've underestimated how much mixture I would end up with. It was too much for the small tray I had prepared. I had to butter and flour a 2nd tray quickly and added the remaining mixture to it. Unfortunately, the majority of the egg whites went on the 1st tray so the 2nd tray didn't actually rise. Above I have given the measurements of the tray all the mixture should have gone into.


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