Seafood Chowder Soufflé….Epic

By Simon  , ,   

August 8, 2014

We love a great chowder; heart warming and delicious, today we decided to make a soufflé top to transform this into a stunning dinner party course. It's simple to make ahead of time, and will blow your guests' taste buds to a new level, so give it a go and be creative with the wonderful chowder.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 6 Generous

Ingredients

2 Smokey haddock fillets

2 Celery hearts and leaves

1 Scattering Red peppercorns

3 Bay-leaves

1 Bunch Fresh picked thyme

1 Litre Stock

3 White potatoes

3 Leeks

4 Sweetcorn's

Flaked sea salt and freshly milled black pepper

50 ml Single cream

6 Eggs

4 tbsp Butter

4 tbsp Plain flour

300 ml Full fat milk

1 Small handful Gruyere cheese

Directions

To make Chowder.

Place the beautiful fish on a bed of celery hearts, scatter the peppercorns over the fillets, add ripped bay and the bouquet of thyme, cover with the stock and bake in a moderate oven until the fish is opaque in colour, 10-15 minutes.  In a large flameproof casserole, sweat off the leeks and potato in a little oil, 2-3 minutes, add the corn and the flaked fish, stock, bay, thyme and chopped celery, season well, bring to a gentle boil, turn down to a low/moderate heat.  Make a circle of greaseproof paper to cover the chowder and place the lid on, gently simmer for 60 minutes, letting the magic work, adding a little cream 5 minutes before the chowder is ready.  Serve immediately in warmed bowls as a heart warming soup with hunks of crusty bread.  For a more adventurous option follow the recipe below to make a soufflé top.

 

To make Soufflé

Preheat the oven to 180 C / Gas 4. Butter six 275g souffle dishes or ramekins or one large soufflé dish, dusting the insides with finely grated cheese.

Melt the remaining butter in a saucepan over medium heat.  Stir in the flour.  Add the milk slowly, while stirring. Bring the mixture to the boil, and cook for a couple of minutes until thickened.

Reduce the heat to medium low, adding 1/3rd of the chowder, cook and combine for 2 minutes.  Remove from the heat.

Beat the egg yolks in a large mixing bowl. Stir about a third of the hot milk chowder mixture into the egg yolks in a thin stream, whisking vigorously. Add the egg yolk mixture to the saucepan with the remaining milk mixture, stirring constantly. Cool slightly.

In a clean mixing bowl, beat the egg whites until stiff peaks form.  Gently fold into egg yolk mixture.  Fill the dishes with the remaining chowder, pour the soufflé on top and bake in the preheated oven for 20 minutes or until a knife inserted near the centre tops comes out clean.  Serve immediately.

 

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