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: Cook the fish in a pan of salted water. Drain the fish but keep 200ml of the water aside. Flake the fish. 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. Add the egg yolks and the lemon juice to the white sauce and whisk well. Season ...