Seafood Soufflé

Preparation info

  • Difficulty


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


Sauté 3 tablespoons finely chopped shallots or green onions in a little butter or olive oil until soft. Add 3 tablespoons white wine and continue to cook until the wine is evaporated. Remove from the heat, and add ½ to 1 cup finely chopped or diced shrimp, crab, or salmon (smoked or otherwise), and stir into the warm sauce base after the addition of the egg yolks. Reduce the grated Gruyère quantity to cup.