Fish Soufflé

Ingredients

• 1 kg white fish fillet (ready to cook without skin)
• 2 egg whites
• 250 ml Whipping Cream
• Salt
• white pepper
• 2 tbsp horseradish (jarred)
• 2 tbsp Noilly Prat
• 0.5 untreated lemon (zest and juice)
• 100 g shrimp (pre-cooked)
• soft butter (for the molds)
• 2 tbsp chopped pistachios

Instructions

1. 1.

   Rinse the fish fillet and pat dry. Dice everything finely and cover 500 g in a bowl, refrigerate cold. Let the rest of the fish lightly freeze in the freezer compartment for about 15 minutes.

2. 2.

   Mix the partially frozen fish with the egg whites and some cream, season with salt and pepper, then puree into a fine paste in portions. Add more cream until the mixture is spreadable. Fold in horseradish, Noilly Prat, lemon zest, the diced fish and chopped shrimp. Adjust seasoning with lemon juice, salt and pepper.

3. 3.

   Preheat the oven to 150 °C fan. Butter the molds.

4. 4.

   Fill the molds with the paste and place them in a greased pan or on a deep baking tray. Pour about 2 cm of hot water over the top and bake for roughly 40 minutes.

5. 5.

   Remove from the oven and let cool. Transfer the soufflés from the molds onto plates and sprinkle with pistachios.