Soufle de Mariscos ;))

レシピ

材料・調味料 (7 人分)

作り方

1: COAT a lightly greediest 2 to 2-1/2-quart soufflé dish evenly and completely with Parmesan cheese first, and then with Panko.
MAKE a triple thick 4-inch wide band of aluminum foil, long enough to go around the dish and overlap by 2 inches. Lightly GRESE one side of the band and coat with crumbs. WRAP around outside of dish, coated side facing in and extending at least 2 inches above the top. FASTEN with string or strong making tape. Put in the refrigerator.

2: Mix seafood( prawns, scallops, mules) with onion, garlic, lemon juice, laurel leaf, parsley, salt, and white pepper. Leave it into refrigerator for an hour.

3: In a pan place the butter sand melt the Fumet de Poisson, at a low heat cook for 1-2 min. Add the white wine and stir for 7min. Then add the hot milk slowly. Add white pepper. Put aside.

4: Place 8tbs of butter on a pan and melt it. Add the seafood with its marinade and cook for 1 minutes, add 1/2 cup of white wine, and cook for 5min., add 2 1/2tbs of flour and cook for 2 minutes, gradually and slowly whisk 2 cups of heated milk, mix well and cook under low heat(it's important), stirring constantly until mixtures thickens for about 5 min. Remove from the heat. Add the sauce made in Step 3.

5: Melt 3tbs of butter in a pan, add 3tbs of flour and mix with the butter till it makes bubble, under low heat add slowly and gradually 1 cup of boiled milk, stir constantly. Add immediately 2tbs of cornstarch dissolved 3tbs of water, pepper, nutmeg, stir constantly until the mixture thickens and has a cream consistency. Stir egg yolks into the sauce until blended. Add cheese and mix well. Gently but throughly fold yolk mixture into whites until no streaks of white remain. Beat egg white in bowl and whisk until stuff peaks but not dry, just until whites no longer slip when bowl is tilted.