A quick one this one.
There are several soufflé recipes in this chapter that are all based on Jane Grigson’s (#138) Cheese Soufflé recipe. This one is for a fish soufflé, but the others have been meat, vegetableand smoked fish. I cook this recipe and its variations quite often, I’m not sure why it has taken me so long to do this one.
For a fish soufflé, you need to finely chop a couple of ounces of onion or shallot in two ounces of butter along with 8 ounces of your chosen fish, soft roes or shellfish. I went with crab, as it is reasonably cheap and can be bought with the brown and white meats already cooked and picked, so all I had to do was mix it into the onion.
Use the basic recipe for #138 Cheese Soufflé, omitting the Lancashire or Cheddar cheese, folding in the fish along with some finely chopped herbs such as parsley, chives or chervil.
#413 Fish Soufflé. No surprise here that was delicious. These soufflé dishes are great, the Cayenne pepper worked especially well with the crab, as did the Parmesan. I’m not sure any fish would work here, so be careful. I would avoid the oily fish, for example. It’s a great way of doing a cheap midweek meal that is actually pretty straight forward that feels like such a treat. 9/10.