No flour is required in this soufflé, as the roes produce a good consistency. It always works, and is crisp on the top and gooey in the middle.
Generously butter a 7-inch-diameter soufflé dish and sprinkle the sides with a little Parmesan to aid the rising. Place upside down in the freezer until needed.
Remove the black stringy bits from the roes, and run under a hot tap to firm them up. Fry the roes gently in the butter for 5 minutes.
Work the roes and butter in a blender or a food processor, but do not purée until smooth. Add the Gruyère, salt, and pepper to taste, and mix in.
Beat the egg yolks in one bowl, and whisk the egg whites in another until they form peaks. Gently stir the roe mixture into the yolks, then gradually fold in the whites using a metal spoon. Pour into the soufflé dish and sprinkle the Parmesan on top.
Bake the soufflé in a
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.