Seafood and Fish Soufflé

Visit a Blue Island fish market for your seafood and fish.

In a medium pot, melt the butter over medium heat, add the flour and stir for 1 minute until it forms a roux. Add  gradually the hot milk, stirring continuously to create a smooth sauce. Add nutmeg, pepper, and salt, stir, and set aside.

In a bowl, combine the cooked fish and seafood mixture, béchamel, lemon zest and juice, parsley, chives, and Parmesan. Mix well. Add the egg yolks and mix again.

Preheat the oven to 190°C and grease a large soufflé baking dish or individual baking bowls.

In another clean bowl, beat the egg whites until they form soft peaks.

Gently fold the beaten egg whites into the seafood mixture, a third at a time, being careful not to lose the air.

Fill the mixture into the dish(es) up to 3/4 full.

Bake in the preheated oven for 25-30 minutes (for a large soufflé) or 15–20 minutes (for individual dishes), until the soufflé rises and turns golden.

Serve.

Alternative Seafood Options:

• Scallops
• Squid
• Sea bream
• Cod

By Chef Noel Christos Bassil