MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filets De Poisson En Soufflé (Fish Soufflé)
 Categories: Fish, French, Soufflet
      Yield: 6 Servings
 
MMMMM----------------------------FISH---------------------------------
    1/2 lb Skinless flounder filets
           -(230 g)
    1/2 c  Dry white wine or dry white
           -vermouth
    1/2 ts Salt
      1 pn Pepper
      1 tb Shallots or green onions;
           -minced

MMMMM----------------------------BASE---------------------------------
  2 1/2 tb Butter
  2 1/3 qt Saucepan
      1 c  Milk; boiling
    1/2 ts Salt
      1 pn Pepper
      1 pn Nutmeg
      1    Egg yolk

MMMMM---------------------------CHEESE--------------------------------
      4    Egg whites; up to 5
      1 pn Salt
    1/2 c  Swiss cheese (2 oz);
           -coarsely grated
 
  Preheat oven to 350°F / 175°C.
  
  Fish:
  
  Measure out ingredients. Poach the fish filets for 8 to 10 minutes in
  wine, seasonings, and shallots as described in filets poached in
  white wine. Drain out all the cooking liquor and boil it down in an
  enameled saucepan until it has reduced to 1/4 cup. Set aside for your
  sauce mousseline sabayon. Turn oven up to 425°F (220°C).
  
  Base:
  
  Cook the butter and flour slowly in the saucepan for 2 minutes without
  coloring. Off heat, beat in the boiling milk and seasonings. Boil,
  stirring, for 1 minute. Off heat, beat in the egg yolk. Check
  seasoning.
  
  Cheese:
  
  Beat the egg whites and salt until stiff. Stir one fourth of them
  into the soufflé base. Stir in all but two tablespoons of the
  cheese. Delicately fold in the rest of the egg whites.
  
  Butter an oval fireproof platter about 16" long.
  
  Spread a 1/4" layer of soufflé in the bottom of the platter. Flake
  the poached fish filets and divide into 6 portions on the platter.
  Heap the rest of the soufflé mixture over the fish, making 6 mounds.
  Sprinkle with the remaining cheese and set on a rack in the upper
  third of a preheated 425°F (220°C) oven. Bake for 15 to 18 minutes,
  or until souffle has puffed and browned on top.
  
  Meanwhile, prepare the sauce mousseline sabayon (separate recipe).
  Pass it separately in a warm sauceboat.
  
  Recipe by Julia Child
  
  Recipe FROM: Mastering the art of French Cooking by Julia Child,
  New York, Alfred A. Knopf, 2011
 
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