Gastronomixs

Hake soufflé

Light, delicate, and mouth-watering!

Hake soufflé

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

400

g

hake

15

g

butter

15

g

flour

20

g

onion, finely chopped

100

g

cream

150

g

fish fumet

200

g

egg

200

g

egg whites

20

g

butter

 

 

salt and pepper

Preparation method

  • Melt the butter in the pan, add the chopped onion, and fry gently.
  • Add the flour and heat the roux until cooked.
  • Add the fumet and the cream and bring to the boil. Simmer for 15 minutes.
  • Strain the cream sauce and set aside to cool.
  • Cut the hake and chop it finely in the cutter or blender before grinding it briefly at high speed. Don't let it get warm.
  • Gently mix the béchamel sauce, the egg, and the hake farce together with a spatula in a metal bowl over ice.
  • Pass the mixture through a fine sieve.
  • Beat the egg whites with a pinch of salt until stiff peaks form, and then gradually add the mixture to the egg whites.
  • Transfer to a piping bag and pipe the mixture into buttered soufflé dishes.
  • Bake in the oven at 180°C for approximately 20 minutes.

Serving suggestions

  • As an amuse-bouche with sea vegetables, for example.
  • As part of a hot starter.
  • As part of a composition with Comté cheese and truffle.

Previous page