Fish Souffle on a Platter
Nb persons: 6
Yield:
Preparation time: 45 minutes
Total time: 1 hour
Source: The French Chef Cookbook by Juila Child
| Poaching the Fish | |
| 1/2 lb | skinless flounder or sole fillets |
| 1/2 c. | dry white vermouth |
| 1 Tbs | shallots, minced |
| salt | |
| pepper | |
| The Souffle Mixture | |
| 2 1/2 Tbs | butter |
| 3 Tbs | flour |
| 3/4 c. | hot milk |
| 1/4 c. | reduced fish-cooking liquid |
| salt | |
| pepper | |
| nutmeg | |
| 1 | egg yolk |
| 5 | egg whites, stiffly beaten |
| 1/2 c. | Swiss cheese, coarsely grated |
| Hollandaise with Cream | |
| 1/4 c. | reduced fish-cooking liquid |
| 3 Tbs | heavy cream |
| 4 | egg yolks |
| 5 Tbs | butter |
| salt | |
| white pepper | |
| lemon juice | |
Poaching the Fish
Place the fish in an enameled or stainless-steel saucepan with the vermouth & enough cold water to cover. Add shollots & seasonings. Simmer uncovered for about 6 minutes, or until fish is just cooked through; remove fish to a side dish. Rapidly boil down cooking liquid until you have about 1/2 cup; reserve half for the souffle mixture & the rest for the sauce.
The Souffle Mixture
Cook the butter & flour together in a 2 1/2-quart saucepan for 2 minutes without coloring. Remove from heat. Beat in the hot milk with a wire whip, then 1/4 cup of the fish-cooking liquid. Bring to a boil, itrring, for 1 minute. Remove from heat. Beat in the egg yolk. Stir in one fourth of the egg whites, then delicately fold in the rest of the egg whites & all but 2 tablespoons of the cheese.
Baking the Souffle
Preheat oven to 425 degrees. Lightly butter an oval fireproof platter about 16 inches long. Spread a 1/4-inch layer of souffle mixture in the bottom of the platter. Flake the poached fish fillets & divide into 6 portions on the platter. Heap the rest of the souffle mixture over the fish, making 6 mounds. Spinkle with the remaining cheese & set on rack in upper third of preheated oven. Bake for 15-18 minutes, or until souffle has puffed & browned on top. Serve immediately with the Hollandaise sauce.
Hollandaise with Cream
Blend the fish stock, cream & egg yolks in a 6-cup enameled saucepan with a wire whip. Then stir over low heat until mixture slowly thickens into a light cream that coats the wires of the whip - be careful not to overheat or the egg yolks will scramble, but you must heat them enough to thicken. Remove from heat & at once begin to beat in the butter, a tablespoon at a time. Season to taste with salt, pepper & drops of lemon juice. Keep over tepid - not hot - water until ready to use.
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