Souffle de Saumon

A delightful way to use up leftover cooked salmon, Souffle de Saumon (soo-flay d’-soh-mawn) may be served as a light supper dish accompanied by a mixed salad.

12 oz. butter

10 oz. cooked salmon, skinned, boned and flaked

3 fl. oz. single cream, 1 oz. flour

10 fl. oz. m cups milk

2 oz. Gruyere cheese, grated

2 teaspoon salt

2 teaspoon black pepper

½ teaspoon Tabasco sauce

4 egg yolks

5 egg whites

Preheat the oven to fairly hot

375 °F (Gas MARK 5, 190°C). Using

1 tablespoon of butter, grease a

2-pint souffle dish. Set aside.

Using the back of a wooden spoon, rub the salmon through a fine wire strainer into a medium-sized mixing bowl. Beat the cream into the salmon puree. Set aside.

Alternatively, put the salmon and cream in an electric blender and blend at high speed until the mixture forms a puree.

Set aside.

In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Return the pan to moderate heat and cook the sauce, stirring constantly, until it is thick and smooth. Remove the pan from the heat and add the salmon puree, the cheese, salt, pepper and Tabasco sauce. Set the mixture aside to cool to lukewarm, then beat in the egg yolks, one by one.

In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a large metal spoon, carefully fold the beaten egg whites into the mixture.

Spoon the mixture into the prepared souffle dish. Place the dish in the centre of the oven and bake for 25 to 30 minutes or until the souffle has risen and is golden brown, and a skewer inserted into the centre comes out clean.

Remove the souffle from the oven and serve immediately.

Soup

Soup is a liquid food made by cooking meat, poultry, fish or vegetables, or a combination of these, in stock or water. Herbs and spices are usually added, as is a thickening agent such as ROUX, cereal, cream or egg.

Soups can be divided into two main categories: clear and thick. Both may be served either hot or cold. Clear soups, such as CONSOMME or BOUILLON, are made from the strained cooking liquid of meat, fish, poultry or vegetables. Thick soups can be sub-divided into cream soups, where the cooking liquid is mixed with cream or stirred into bechamel sauce, and pureed soups, where the flavouring ingredients and liquid are pureed in a blender or rubbed through a strainer.

Soup is generally served as the first course of a meal, although thick, hearty soups are often served as a main course with vegetables or bread.

Sweet soups, made with fruit, can be served either as a first course or as a dessert.

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