This recipe is suitable for all kinds of fish such as salmon, sole, whiting, red mullet, smelts etc. The Soufflé should take its name from the fish being used e.g. Petits Soufflés de Saumon.
For 10 small Soufflés: cut 250g (9oz) of the selected fish into dice, season and stew with a little butter until cooked. Pass through a fine sieve and add 1½dl (5fl oz or ⅝U.S. cup) Sauce Béchamel which has been reduced with a little Fumet from the fish being used. Mix in 3 egg yolks, fold in 3 stiffly beaten egg whites and cook in the usual manner.