Perhaps the day that both our teams (Manchester United & Philadelphia Eagles) won unlikely decisive victories in the realm of competitive sports, is the best day to dwell on the recent personal glory of our seafood soufflés staying up. However – even if (quite sensibly) you don’t give a rat’s ass about sports – anyone who has tried making them before knows the all-too-brief satisfaction of the fully puffed soufflé, and, though, we’ve experienced the saddening deflation of failure, we now also know the pride and joy that is a fully erect soufflé.
And, lest you think that we traded our heroes for ghosts, this was none other than a snorting, full-on multi-fish and cheese souffle that not only satisfied our desire for classic French cookery, but provided much-needed stomach-lining on a day that required some serious daytime drinking.
Even if you’re not planning on a full day of sports-related drinking, these souffles are a fantastically light, yet rich, first course, or a great light main with bread and an arugula side-salad, not to sound all non-contact-sports metrosexual on you.
We’d like to thank Taste With the Eyes whose comté soufflé gave us inspiration for this dish.
Mixed Fish & Gruyere Soufflé with Parsley Sauce (serves 4)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3/4 cup (6oz) milk
- 3 eggs, separated
- 1 cup grated Gruyere cheese (Emmentaler or Comté would also work well)
- 1 cup assorted cooked shellfish (shrimp, scallops, mussels, + white fish, if you like)
- 1 bunch flat-leaf (Italian) parsley, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 1 good pinch salt
- Cook off your chosen seafood and allow to cool. Drain of as much cooking fat as possible.
- In a high-sided saucepan make a bechamel sauce with butter, flour and milk.
- Remove pan from heat and beat in egg yolks, one at time.
- Stir in grated cheese until fully combined, then stir in fish. Allow to cool.
- In a separate bowl, beat egg whites until until soft peaks are achieved.
- Gently fold in 1/3 egg whites into bechamel and continue adding beaten egg whites until completely combined.
- Pour mixture into buttered soufflé dishes until 3/4 full.
- Cook immediately for 20 minutes at 400F (210C), then increase to 450F (230C) for 8-10 minutes or until fully-risen and browned on top.
- Add parsley, water, oil and salt to blender. Blitz until consistency of vinaigrette. Pour into squeezy bottle and squirt gaily over your fish soufflé.