This fish soufflé is an exquisite dish that’s perfect for a delicious dinner, offering both elegance and incredible flavor.
Ingredients for the fish soufflé:
- Extra-virgin olive oil, to taste;
- 1 onion, diced;
- 1/4 cup all-purpose flour;
- 1 3/4 cups milk (or a mix of 7/8 cup milk and 7/8 cup fish poaching liquid);
- 1 carrot, diced;
- Fresh parsley, to taste;
- 4 large eggs;
- 14 oz (approx. 400g) cooked white fish fillets;
- Black pepper, to taste.
How to make the fish soufflé:
- In a pan, heat the olive oil and sauté the onion until translucent.
- Add the diced carrot to the pan and cook briefly.
- Stir in the fresh parsley.
- Add the flour and milk, whisking constantly until smooth and thickened.
- Season with salt and black pepper to taste.
- Add the fish fillets to the pan and cook through.
- Meanwhile, separate the egg yolks from the whites. Beat the egg whites until stiff peaks form; set aside.
- Once cooked, flake the fish into small pieces.
- Return the flaked fish to the pan. Gently fold in the stiff egg whites using a spatula to keep the mixture airy.
- Grease a round baking dish or oven-safe ramekin and pour the mixture in.
- Bake at 375°F (approx. 190°C) for 30 to 40 minutes, or until golden and set.
- Serve immediately and enjoy!
Serving suggestions:
A crisp, mixed green salad and a glass of chilled white wine are perfect accompaniments for this soufflé. Always remember to check your fish fillets carefully for any stray bones to ensure a safe and delightful dining experience.
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