Recipe from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 8 people)
For the soufflé:
200gr. of boiled shrimps (only the flesh), finely chopped
200gr. of smoked trout, in small pieces
3 tbsp of butter
4 tbsp of all-purpose flour
½ Lt of fresh milk, warmed
5 tbsp of Greek Kefalotyri cheese, grated (or parmesan)
5 egg yolks
4 tbsp of single cream
3 tbsp of brandy
6 egg whites
pinch of salt
salt
pepper
some extra butter for brushing
For the sauce:
½ Kg of crab meat (or surimi)
3 tbsp of butter
3 tbsp of red sweet wine
½ tea-cup of white dry wine
3/4 tea-cup of single cream
Method:
In a small bowl beat with a whisk the egg yolks, the single cream and the brandy and leave aside.
In a saucepan melt the 3 tbsp of the butter on medium heat and add the flour in, constantly stirring with a wooden spoon, until the flour gets a nice golden colour and absorbs the butter.
Then, slowly add in the pan the warm milk, stirring constantly until the béchamel sauce is thickened. Take the pan off the heat, add in the trout and the shrimps and stir. Add 4 tbsp of the grated cheese, the egg mixture and stir thoroughly.
Preheat the oven to 200°C and brush a soufflé dish with butter.
In a bowl beat the egg whites with the pinch of salt until a firm meringue is formed. Incorporate the meringue into the béchamel sauce working around the pan, gently lifting and folding with a spatula, until the ingredients are blended. Check the salt and pepper and season accordingly.
Empty the mixture into the soufflé dish, sprinkle on top with the remaining grated cheese and put in the oven. Bake for about 35-40 minutes.
In the meantime prepare the sauce. Melt the butter in a non-stick frying pan on medium heat and gently sauté the crab meat.
In a small saucepan put both wines in and boil on medium heat until the initial amount is reduced in half. Then add the crab meat in, the single cream and stir for 1 minute.
Serve the soufflé immediately along with its sauce.
For the soufflé:
200gr. of boiled shrimps (only the flesh), finely chopped
200gr. of smoked trout, in small pieces
3 tbsp of butter
4 tbsp of all-purpose flour
½ Lt of fresh milk, warmed
5 tbsp of Greek Kefalotyri cheese, grated (or parmesan)
5 egg yolks
4 tbsp of single cream
3 tbsp of brandy
6 egg whites
pinch of salt
salt
pepper
some extra butter for brushing
For the sauce:
½ Kg of crab meat (or surimi)
3 tbsp of butter
3 tbsp of red sweet wine
½ tea-cup of white dry wine
3/4 tea-cup of single cream
Method:
In a small bowl beat with a whisk the egg yolks, the single cream and the brandy and leave aside.
In a saucepan melt the 3 tbsp of the butter on medium heat and add the flour in, constantly stirring with a wooden spoon, until the flour gets a nice golden colour and absorbs the butter.
Then, slowly add in the pan the warm milk, stirring constantly until the béchamel sauce is thickened. Take the pan off the heat, add in the trout and the shrimps and stir. Add 4 tbsp of the grated cheese, the egg mixture and stir thoroughly.
Preheat the oven to 200°C and brush a soufflé dish with butter.
In a bowl beat the egg whites with the pinch of salt until a firm meringue is formed. Incorporate the meringue into the béchamel sauce working around the pan, gently lifting and folding with a spatula, until the ingredients are blended. Check the salt and pepper and season accordingly.
Empty the mixture into the soufflé dish, sprinkle on top with the remaining grated cheese and put in the oven. Bake for about 35-40 minutes.
In the meantime prepare the sauce. Melt the butter in a non-stick frying pan on medium heat and gently sauté the crab meat.
In a small saucepan put both wines in and boil on medium heat until the initial amount is reduced in half. Then add the crab meat in, the single cream and stir for 1 minute.
Serve the soufflé immediately along with its sauce.
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