Halibut Soufflé
Main Dishes | Abkhazian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
12
Description
Halibut Soufflé
Ingredients
- Halibut - 35.3 oz
- Butter - 11.1 oz
- Salt - 0.5 oz
- Milk - 12 fl oz
- Wheat Flour - 4.4 oz
- Celery salt - 2 lbs
- Chicken Egg - 4 pieces
- Cream - 7 fl oz
- Spinach - 3.5 oz
- Unrefined Sunflower Oil - 0 fl oz
- Citrus Zest Mix - 0.1 oz
- Shallot - 0.4 oz
- Ginger - 0.1 oz
- Vanilla salt - 0 oz
- Dry Champagne - 1 fl oz
Step by Step guide
Step 1
Make classic choux pastry. Combine milk (250 ml) with butter (50 g) and bring to a boil. Add flour and cook the mixture for about three minutes. Transfer it to a mixer fitted with a whisk attachment and beat, adding the eggs one at a time. Wait until the mixture becomes smooth and lump-free. Transfer to a container and refrigerate for twelve hours.
Step 2
Pass the fish meat twice through a meat grinder with fine holes. Mix the minced fish with the dough (1 kg of filling to 500 g of dough mixture), ensuring that both mixtures are cold. Add room temperature butter (100 g) and divide the mixture into portions of 130 g.
Step 3
Sauté the soufflé in butter and finish cooking it in the oven at 428°F for eight to nine minutes.
Step 4
Peel the celery root and cut it into large pieces. Place it in a pot, cover with water, and add some milk (100 ml). Cook over medium heat until fully tender. Remove from the pot and squeeze out excess moisture, as the celery root absorbs a lot of liquid that is unnecessary for the puree. Mash it, then add butter (150 g) and cream (100 ml).
Step 5
Sauté the spinach (50 g) and add the zest and ginger at the end.
Step 6
Blanch the spinach (50 g) in boiling water, then squeeze out the excess water and blend until smooth.
Step 7
For the sauce, sauté shallots and a vanilla pod in 15 g of butter. Add champagne and reduce until the liquid has completely evaporated. Stir in 100 ml of cream and allow it to thicken over low heat. Discard the vanilla pod. Blend the sauce until smooth. Finally, stir in a spoonful of spinach puree.
Step 8
Pour the sauce into the center of the plate. Top with the celery puree. Arrange the sautéed spinach on the puree. Place the finished soufflé on top and serve immediately.
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