CookEat Recipe
Petits Soufflés of Fish Signorita
Light fish soufflés with truffle, whole oil-packed anchovies and Parmesan, baked in paper cases and served immediately.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Use six sturdy round self-supporting food-baking paper cases suitable for moist fish-and-egg mixtures and rated for this temperature. They must together hold all the mixture below their rims with room to rise. Set them on a metal baking tray without greasing the paper.
Step 2
Start with one and a half pounds of fresh raw Atlantic cod weighed before its skin and bones are removed. Remove the skin and bones completely from that same portion, keeping all the recovered flesh cold.
Step 3
Cut the flesh into very small pieces and pound it in a mortar for five minutes. Separate the three eggs, reserving their whites in a clean bowl. Add the first yolk to the fish and stir briskly for one minute; add the second and stir for another minute, then work in the third until fully incorporated.
Step 4
Rub the fish mixture through a fine food sieve into a bowl. Set that bowl over ice, keeping the ice outside the food.
Step 5
Finely chop the truffle. Drain the loose oil from six whole cooked oil-packed anchovies and cut the fish into short pieces. Add both to the cold fish mixture with the one light teaspoon of salt, two saltspoons of cayenne, one saltspoon of freshly grated nutmeg, two tablespoons of cold cream and one tablespoon of dry sherry. Stir briskly for five minutes.
Step 6
Beat all three reserved egg whites to a stiff froth and gently fold them into the fish mixture.
Step 7
Divide all the mixture between the six paper cases, keeping room below the rims for it to rise. Smooth each surface with a lightly buttered knife blade and sprinkle a little grated Parmesan over the tops.
Step 8
Bake on the tray for about twenty-five minutes as a guide, until the soufflés have risen, are set and are lightly golden. Continue as needed until a thin-tip thermometer in the thickest centre of each soufflé reads at least 74°C.
Step 9
Arrange the hot cases on a serving dish lined with a folded napkin, decorate around them with a little fresh parsley greens and serve immediately.
Cooked it? Rate it.
Cooked 0 times