Wymering Souffle with Monk Fish Sauce

Wymering Souffle with Monk Fish Sauce makes a rich and delicious main course. It is ideal when entertaining as both the Monk Fish Sauce and basic souffle sauce may be prepared in advance. The mixture of the hot souffle with the cold sauce makes delightful and unusual surprise.

3 oz. butter

2 oz. flour

8 fl. oz. milk

2 teaspoon salt

1 teaspoon freshly ground black pepper

8 oz. cooked monk fish, skinned, boned and finely chopped

2 oz. Parmesan cheese, grated

1 tablespoon plus

1 teaspoon very finely chopped fresh parsley

4 egg yolks, beaten

5 egg whites

4 hard-boiled egg yolks

2 teaspoon salt

2 teaspoon freshly ground black pepper

10 fl. oz. olive oil juice of V lemon

1 teaspoon prepared French mustard

8 oz. cooked monk fish, skinned, boned and finely chopped

2 tablespoons chopped fresh parsley

To make the sauce, rub the egg yolks through a strainer into a medium-sized mixing bowl. Add the salt, pepper and 2 teaspoons of the oil. Using a wire whisk or rotary beater, beat the mixture until it forms a smooth paste. Continue adding the oil, a few drops at a time, beating constantly. When the sauce begins to thicken, the oil may be added a little more rapidly.

Beat in a few drops of lemon juice from time to time and, when all the oil has been added, stir in the remaining lemon juice and the mustard. Add the fish, a tablespoon at a time, keeping the sauce smooth. When all the fish has been added, stir in the parsley. Cover the bowl and set the sauce aside.

Preheat the oven to fairly hot 400 F (Gas Mark 6, 200CC). Grease a 3-pint souffle dish with 1 tablespoon of the butter and 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 and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Stir in the salt, pepper, monk fish, Parmesan cheese, parsley and egg yolks and stir well until all the ingredients are thoroughly combined.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a metal spoon, carefully fold the beaten egg whites into the sauce.

Pour the mixture into the prepared souffle dish. Place the dish in the centre of the oven and reduce the temperature to fairly hot 375 °F (Gas Mark 5, 190°C). Cook for 30 to 40 minutes or until the souffle has risen and is golden brown on top and a skewer inserted into the centre comes out clean.

Remove the souffle from the oven. Using a pointed knife, make a cross in the top of the souffle and pour in the sauce.

Serve immediately.