Anne Willan

Fish Soufflé

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Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

Smoked fish adds pleasant pungency to a soufflé, but any well-flavored cooked fish may be substituted.

Ingredients

  • 1 cup/250 ml medium béchamel sauce
  • 4 egg yolks
  • 1 ½<

Method

  1. 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 cream so the mixt