Fish Souffle
A delicate fish souffle with creamy, seasoned sauce and fluffy whites, perfect for elegant dinners or special occasions, appealing to seafood lovers seeking comfort and sophistication.
Ingredients
Instructions
- Melt butter in a saucepan, add flour, and cook until smooth.
- Gradually stir in milk and cook until the mixture thickens.
- Add paprika, salt, and bread crumbs to the sauce.
- Remove from heat and cool slightly.
- Add flaked cooked fish to the sauce and mix well.
- Stir in egg yolks and fold in stiffly beaten whites.
- Pour the mixture into a greased baking dish.
- Bake in a moderately hot oven until the souffle is firm and golden.
Tips & Substitutions
For a lighter soufflé, ensure your egg whites are beaten until stiff peaks form before folding them into the mixture. If you don’t have cooked fish, canned tuna or salmon can work as substitutes. Additionally, you can experiment with different seasonings like dill or lemon zest to enhance the flavor. Make sure to grease the baking dish well to prevent sticking.
Serving Suggestions
Serve the fish soufflé hot, garnished with fresh herbs like parsley or chives for added flavor. It pairs wonderfully with a light salad or steamed vegetables, such as green beans or carrots. For a more substantial meal, consider serving it alongside rice or a slice of crusty Kulatch' Bread.
Storage & Reheating
Store any leftover fish soufflé in an airtight container in the refrigerator for up to 2 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes until heated through, as microwaving may make it soggy. Consider covering it with foil to retain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Souffle contains roughly 725 calories, with 15g protein, 112g carbohydrates, and 23g fat. It is an excellent source of iron (37% of the Daily Value) and protein (30% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1881mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fish for this soufflé?
Yes, you can use any cooked fish you prefer, such as salmon, cod, or even shrimp. Just ensure the fish is flaked and free of bones. Different types will provide varying flavors and textures, so feel free to experiment.
What can I do if my soufflé doesn't rise?
If your soufflé doesn't rise, it may be due to under-beaten egg whites or not folding them gently enough into the mixture. Ensure your egg whites are beaten to stiff peaks and carefully fold to maintain air. Also, make sure your oven is preheated to the correct temperature before baking.
How can I make this recipe vegetarian?
To adapt the fish soufflé into a vegetarian dish, simply replace the fish with sautéed vegetables such as spinach, mushrooms, or zucchini. You can also add cheese for extra flavor and texture, making it a delicious vegetarian option that still maintains the soufflé's lightness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).