Description
A delightful seafood soufflé made with cod and shrimp, perfect for a light meal or special occasion.
Ingredients
Scale
- 200 grams (8 oz) cod fillet or any other white-flesh fish
- 12 shrimp, chopped for the mixture
- 6 whole shrimp for garnish
- 50 milliliters (1/4 cup) dry white wine
- 1 Tablespoon fresh lemon juice
- 3 large eggs, plus 1 additional egg white, separated
- 100 milliliters (3 liquid oz) heavy cream
- 1/2 teaspoon dried or fresh thyme leaves
- 1/8 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 250 milliliters (1 cup + 2 Tablespoons) cold milk
- 30 grams (2 Tablespoons) butter, plus extra for greasing
- 30 grams (1/4 cup) all-purpose flour
- 1/2 cup grated Gruyère cheese
- 1 teaspoon olive oil (for sautéing garnish shrimp)
Instructions
- Step 1: Butter the ramekins thoroughly and sprinkle lightly with flour. Tap out any excess flour to ensure the soufflé rises properly without sticking.
- Step 2: Set the oven temperature to 375°F (190°C) and allow it to reach this temperature before placing the soufflés inside to bake.
- Step 3: Chop the cod fillet and 12 shrimp into small, uniform pieces. Sauté these in a pan over medium heat until cooked through but still tender.
- Step 4: Melt 30 grams (2 tablespoons) butter in a saucepan over medium heat. Stir in 30 grams (1/4 cup) flour and cook, stirring continuously for about 2 minutes until the roux turns light golden.
- Step 5: Gradually whisk in 250 milliliters (1 cup + 2 tablespoons) cold milk to the roux. Continue whisking and cooking for several minutes until the mixture thickens into a smooth béchamel sauce.
- Step 6: Carefully separate the 3 whole eggs and 1 additional egg white. Reserve the egg whites for whipping in a clean, dry bowl.
- Step 7: In another bowl, combine the cooked seafood, egg yolks, béchamel roux, 50 milliliters (1/4 cup) white wine, 1 Tablespoon lemon juice, 100 milliliters (3 liquid oz) heavy cream, 1/2 teaspoon thyme leaves, 1/8 teaspoon cayenne pepper, salt, and black pepper. Stir until evenly incorporated.
- Step 8: Beat the reserved egg whites using an electric mixer or whisk until stiff peaks form. This should take 4 to 6 minutes of beating.
- Step 9: Gently fold the stiff egg whites into the seafood mixture in batches. Use a spatula to lift and fold carefully to maintain the airiness and ensure a light soufflé texture.
- Step 10: Heat about 1 teaspoon olive oil in a frying pan. Quickly sauté the 6 whole shrimp intended for garnish just until cooked and bright pink; set aside.
- Step 11: Divide the soufflé mixture evenly among the prepared ramekins, filling them nearly to the top. Place the ramekins in the preheated oven and bake for approximately 20 minutes, or until the soufflés have puffed up nicely and have a lightly golden top.
- Step 12: Serve the soufflés straight from the oven while warm, topped with the sautéed shrimp garnish.
Notes
- Room Temperature: Store seafood soufflés in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Cover with plastic wrap, place in airtight container, and refrigerate up to 4 days. Reheat gently in the oven before serving.
- Freezing: Wrap individual soufflés in aluminum foil and place in freezer-safe containers. Freeze up to 2 months and thaw overnight in the refrigerator before reheating.
- Properly butter and flour ramekins to help soufflés rise and prevent sticking.
- Use large eggs at room temperature to achieve better volume and structure.
- Beat egg whites to stiff peaks to ensure rise and airy texture; avoid overmixing when folding them in.
- Preheat oven fully to ensure even cooking and proper puffing of soufflés.
- If soufflés brown too quickly, reduce oven temperature by 20°F about 10 minutes into baking to avoid burning.
- For uneven cooking, confirm oven has been preheated at least 15 minutes for steady temperature distribution.
- Reheat refrigerated soufflés gently in an oven at moderate temperature until warmed through; avoid microwave reheating to preserve texture.
- Serve seafood soufflés with a light cucumber and avocado salad or sautéed asparagus.
- Roasted cherry tomatoes on the side add color and complementary flavor.
- Pair with smoked salmon bagels or fruit salad for brunch settings.
- Accompany with vegetable quiche as part of a varied meal.
- A drizzle of lemon herb dressing or zesty remoulade adds brightness; sprinkle fresh dill or chives on top for garnish.
- Substitute seafood mix with frozen seafood that includes shrimp and scallops for deeper flavor.
- Fresh seafood should be firm and not mushy for best texture.
- Dried chives can be used if fresh are unavailable, though flavor and color will differ.
- Use fresh lemon juice and good quality dry white wine to enhance seafood flavors.
- Choose pasteurized heavy cream for smooth blending.
- Opt for block-aged Gruyère cheese and grate fresh for better melt and nutty flavor.
- Rinse shrimp or fish under cold water for 2 minutes if not cleaned properly to remove grit.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided