Seafood Souffle Recipe

Ingredients

  • Eggs:5
  • Separate yolks from whites. Keep yolks in a small dish. Pour the whites into a large bowl with a pinch of salt.
  • Milk: 1 cup/200 cc
  • Butter: 50 grams
  • Flour: 70 grams/2 large tablespoons
  • Salt, pepper, nutmeg, thyme (powder) to taste.
  • Olive oil: 1 large tablespoon
  • Oysters: 12 out of their shells in a small strainer to allow excess water out.
  • Mussles: 24 large shells bushed and cleaned under running water.
  • Crab: 1 small tin. If fresh, a “fistful” slightly boiled or steamed).
  • Shallots: 1 large, thinly chopped
  • Garlic: 1 clove, thinly chopped
  • Noilly or sweet white wine: 1 glass/50cc/a quarter cup
  • Thinly chopped fresh herbs (Italian parsley, basil, etc.): 1 “fistful”.

Description

As Explained Before, Souffle Is Not That Complicated. There Are Simple Rules To Follow Though: -Get All Your Ingredients Ready Within Reach First. -Souffle Must Be Savoured As Soon…

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