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Crayfish Souffle

Ingredients

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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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