Brill Soufflé
This recipe will serve 4-6 people.
Preparation Time: 30 Minutes
Cooking Time: 45 Minutes
Ingredients
1lb Brill
Salt and Black Pepper
1 Small Bay Leaf
1 Blade Mace
¼ Pint of Milk
3oz Unsalted Butter
3oz Plain Four
Nutmeg
3 Large Eggs
Mousseline Sauce:
Juice of ½ a Large Lemon
2 Large Egg Yolks
4oz Unsalted Butter
Salt and Black Pepper
4 Tablespoons of Double Cream
Method
1. Wash the Brill thoroughly and put it whole
into a saucepan; cover it with cold water.
2. Add ½ teaspoon of salt, the bay leaf
and mace to the fish, and cover the pan with a lid.
3. Bring slowly to simmering point, turn off
the heat and leave the pan to stand for 10 minutes then lift out the
fish.
4. Set aside ½ pint of the liquid and
make it up to ¾ of a pint with milk.
5. Remove the skin and bones from the fish and
flake the flesh roughly.
6. Melt 3oz of the butter in a large saucepan
and stir in the flour. Cook this roux over a low heat for 2 minutes,
stirring continuously, and then gradually stir in the fish and milk
liquid.
7. Bring to the boil, still stirring, and cook
for 2 minutes or until the mixture is thick and smooth. Season to
taste with the salt, freshly ground pepper and nutmeg, then carefully
fold the flaked fish into the sauce.
8. Separate the three eggs and beat the yolks
into the fish mixture, one by one; whisk the egg whites until stiff
then gently fold them in as well.
9. Spoon the mixture into a prepared 3 pint soufflé
dish; cook in the center of the pre-heated oven to 400°F (gas
mark 6) for 45 minutes or until the soufflé is risen and golden
brown on top.
10. For the sauce, put the lemon juice and 1
teaspoon of cold water in a basin. Beat the egg yolks lightly ad stir
them into the lemon juice.
11. Stand the basin over a saucepan of gently
simmering water, but don’t allow the bottom of the basin to touch
the water. Stir in ½oz of butter an whisk the mixture until
thick.
12. Remove the basin from the heat and gradually
whisk in the remaining butter cut into small knobs. Whisk until the
butter is completely absorbed before adding the next knob. Use salt
and pepper to season.
13. Whip the cream and fold it gently into the
sauce. Heat the sauce in the basin over the pan of simmering water,
whisking all the time.
14. Serve the soufflé immediately, and
offer the Mousseline sauce in a sauceboat. If wanted, boiled cauliflower
or a green salad could be served with the soufflé.
Note from Grandma
I have included the Mousseline Sauce as it is a
classic sauce to serve with Brill which is an inexpensive fish suitable
for pies and soufflés.
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Thermidor
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Au Gratin
