Advertisement
Fish Soufflé
Preparation info
- Serves
4-6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1989
Smoked fish adds pleasant pungency to a soufflé, but any well-flavored cooked fish may be substituted.
Ingredients
1 cup 250 ml 4 1 ½<
Method
- Make the béchamel sauce and beat in the egg yolks one by one. Cook the mixture over low heat, stirring constantly, 1-2 minutes, until the egg yolks thicken it slightly. Take from the heat and stir in the fish. Beat until smooth, 1-2 minutes. Stir in
2-3 tbsp
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe