Salmon and Sorrel Soufflé

Name: Salmon and Sorrel Soufflé
Yield: serves 4
Ingredients: ½ pint milk; ½ tablespoon finely grated Parmesan; 2 oz butter plus extra for greasing; 1 bay leaf; 1½ oz grated Gruyère; 4 oz sorrel leaves – wilted in butter, drained thoroughly then puréed; pinch cayenne pepper; 5 oz cold cooked salmon – flaked; 1 slice peeled onion; small pinch grated nutmeg; 1 clove; 2 oz plain flour; salt; 6 peppercorns; 4 eggs (size 3) – separated

Preparation info

serves
4

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

A hot soufflé is just a white sauce, enriched with egg yolks, flavoured with something, folded into beaten egg whites and baked. The knack is easy to acquire. You need a certain amount of care, but the process requires sure, firm handling rather than mincing about.

Ingredients

2 oz butter plus extra for greasing
½ tablespoon finely grated Parmesan
½

Side dish
Pescatarian
Spicy
June

Method

Butter a 2½ pint soufflé dish (about 6in in diameter) and toss a little grated Parmesan cheese in it to lightly coat the whole interior.

Heat the milk very gently in a pan with the bay leaf, onio