Fisksufflé - Fish souffle
This fish dish can be easily transformed from an everyday dinner to a more festive treat just by choosing different sauces to serve alongside. In the picture I made it with just browned butter and grated horseradish. When I want to turn it into an occasion I serve a crayfish- prawn- or perhaps mushroom sauce with it. I often make this around Christmas time, using the leftover Lutfisk.
Make the sauce of your choice first, once the souffle comes out of the oven, it must be served immediately.
50 g. butter
3 tbsp flour
3 dl. milk
400 g. cod
salt, white pepper
Set the oven to 175 degrees C (350 F).
Separate the egg yolks from the whites. Save the whites in a big bowl. Put the yolks in another bowl.
Melt the butter, stir in flour and then the milk. Mix in the yolks. Keep stirring to ensure they don't set, until the mixture have thickened considerably.
If you are using cooked leftover fish, skip this next step. If you are using fresh fish, bring some salted water to a boil and let the cod simmer for about 5 minutes. Fish it out with a slotted spoon and let it drain properly.
Stir the fish into the milk-egg mixture. Season with salt and pepper.
Beat the whites into a stiff foam and carefully incorporate into the fish mixture. carefully pour it into a well greased souffle mold (3 liter capacity). Bake for approx. 25 minutes.
Keep an eye on it while it bakes, but don't open the oven. It is done when it has risen and is golden.
This dish really is fit for any occasion, and my children all love it!