Soufflé de bar au coulis de langoustine

Name: Soufflé de bar au coulis de langoustine (Bass Soufflé with Prawn Sauce)
Cuisine: France
Ingredients: 10 fl oz (300 ml) white wine; 3 fl oz (75 ml) Armagnac; 3 tomatoes, crushed; 1 teaspoon tomato purée; ½ onion, finely-chopped; 2 carrots, chopped; 1 clove garlic, crushed; 1 shallot, finely chopped; 15 fl oz (450 ml) double cream; 1 bouquet garni; Tarragon; 8 fl oz (250 ml) double cream; Pinch of cayenne pepper; 3 fl oz (75 ml) oil; 2 lb (1 kg) langoustines; 10 oz (300 g) fillet of bass, chopped; Salt and pepper; Salt and pepper; 1 egg white

Bass Soufflé with Prawn Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This is a superb dish from my friend Claude Armand of Le Saint-Hubert at Saint-Saturnin-d’Apt.

Ingredients

For the soufflé

10 oz (300 g) fillet of bass, chopped
Salt and pepper

Europe
France
Dinner
Pescatarian
Provence
Mediterranean
Gluten-free

Method

First prepare the sauce. Heat the oil in a flameproof casserole dish. Add the langoustines and leave for 5 or 6 minutes. Remove from the pan, shell them and set aside.

Put the carrots, onion, shallot and garlic into the casserole and add the langoustine shells. Pour in the Armagnac and flame. Leave covered for 3 or 4 minutes.

Add the wine to the casserole, along with the tomato