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http://www.lifestylefood.com.au/recipes/2156/crayfish-souffle

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Crayfish Souffle

Ingredients

Method

  • 1.

    Cook cray until 3/4 done (around 6 min for med size), rest,

  • 2.

    De-shell and finely cut meat reserve, keep the legs for garnish.

  • 3.

    Grease & flour two large or 8 small soufflé dishes.

  • 4.

    Heat milk w bay leaf & crushed garlic clove, 1 lemons zest.

  • 5.

    Make roux with flour and butter (gentle cook until slightly

  • 6.

    Whitened and bread crumb like), whisk on the milk in three

  • 7.

    Additions, and simmer for 15-20 min covered stir regularly.

  • 8.

    Cool. Mix in Parmesan and yolks.

  • 9.

    Whisk the egg whites & salt until stiff.

  • 10.

    Add 1/3 of the whites to the mix plus the cray meat, chopped

  • 11.

    Fennel & paprika. Mix in.

  • 12.

    Fold remaining whites in.

  • 13.

    3/4 fill the soufflé dishes, gentle tap them on the bench,

  • 14.

    Sprinkle a little extra parmesan and paprika on the tops.

  • 15.

    Bake in a water bath at 180 c 15-20 min small, 30 min large.

  • 16.

    Serve with legs and lemon wedge.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Crayfish Souffle.

 
 

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