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Tuesday, June 13, 2023

Fish Souffle Recipe by Ruth Paget

Fish SoufflĂ© Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cups cooked white fish (halibut or cod) 

-1 tablespoon butter 

-2 tablespoons flour 

-1 cup milk 

-3 eggs with yolks and whites separated 

-1 teaspoon salt 

-1 tablespoon chopped onion 

-1 tablespoon snipped green onion 

-1 teaspoon paprika 

-1 teaspoon tarragon 

-1 teaspoon marjoram 

-1 teaspoon nutmeg 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place butter in a saucepan. Blend in flour and stir in milk. Cook until the sauce is smooth. Cool. 

3-Add beaten egg yolks, salt, onion, green onion, and seasonings to the white sauce and blend well. 

4-Add flaked fish to the white sauce. 

5-Beat egg whites till stiff and add gently into the fish and white sauce mixture. 

6-Pour fish mixture into a greased casserole and bake for 20 minutes. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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