Pikeperch Soufflé
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
10
Description
Pikeperch soufflé is a light and airy dish made from tender pikeperch fish, blended with creamy ingredients and baked to perfection. This elegant dish can be served as a starter or a main course, showcasing the delicate flavors of the fish. Perfect for special occasions or a delightful dinner at home.
Ingredients
- Pike Perch Fillet - 17.6 oz
- Milk - 4 fl oz
- Butter - 11.5 oz
- Wheat Flour - 2.3 oz
- Dill - 0.4 oz
- Chicken Egg - 2 pieces
- Breadcrumbs - 2.5 oz
- Parmesan Cheese - 0.4 oz
- Garlic - 1 clove
- Sweet Potato - 5 pieces
- Courgette - 5 pieces
- Thyme - 0.4 oz
- White Pepper (whole) - ½ spoons
- Salt - 1½ spoons
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a saucepan, bring the milk and 25 grams of butter to a boil. Add the flour and mix vigorously over high heat with a wooden spatula for about four minutes. Remove from heat and incorporate the eggs until the mixture is smooth and free of lumps. Cover the saucepan with plastic wrap and refrigerate overnight.
Step 2
Add the cooled mixture to the fish mince, 50 grams of room temperature butter, a teaspoon of salt, and white pepper, and mix well.
Step 3
Divide the mixture into five equal portions and wrap them in plastic wrap to form sausages. Poach them in water brought almost to a boil for about ten minutes. Transfer to ice water.
Step 4
In a saucepan, bring 50 grams of butter to a boil, then add breadcrumbs. Cook for five to six minutes, stirring constantly and tossing. Remove from heat and let cool. Add grated Parmesan cheese and finely chopped garlic, then mix well. Roll out the mixture to form a sheet about 3 mm thick. Freeze the sheet. Then cut it into rectangles that match the length of the fish sausage, but slightly narrower.
Step 5
Place on a baking sheet and lightly brown the crackers in an oven preheated to 428°F.
Step 6
Peel the sweet potatoes, cut them into four pieces, and boil for forty minutes. Then transfer to a large bowl, add 160 grams of butter, a quarter teaspoon of salt, and blend until smooth.
Step 7
Cut the sides off the small zucchinis and slice them into narrow strips. In a hot skillet, add 40 grams of butter, then the zucchini and chopped thyme. Season with salt and pepper. Sauté until al dente—no more than a minute.
Step 8
Transfer the sweet potato puree onto a plate, creating a well in the center to place the zucchini noodles. Remove the casing from the sausages, place them on top of the crispbread, and arrange them over the zucchini.
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