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Smoked Fish Souffle


Masterchef New Zealand on TV ONE and TVNZ Ondemand

Smoked Fish Soufflé with Watercress and Walnut Salad and Trio of Kumara Chips
Recipe by Zee Tana

Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Serves 4

Wine Match:  The Ned Pinot Gris

Smoked Fish Soufflé
300g smoked fish (hoki or other), skinned, boned, flaked
300ml Anchor cream
200ml Anchor milk
1/2 onion, in 1 piece
1 bay leaf
2tbsp canola oil
200g leek, trimmed, chopped
1 clove garlic, chopped
1 spring onion, chopped 
1/2 onion, chopped
20g brown sugar
30g coriander root, chopped
Salt and freshly ground black pepper
65g Mainland butter, plus extra for greasing ramekins
40g flour
6 egg yolks
50 Perfect Italiano parmesan cheese, grated, plus extra for the tops
6 egg whites

Kumara Chips
1 red kumara
1 orange kumara
1 golden kumara
Canola oil for frying

Sauce
30g Perfect Italiano parmesan, grated
Coriander leaves, chopped
Lupi Olive oil, flour for thickening

Watercress and Walnut Salad
200g watercress, picked, washed
100g walnut pieces
50g Perfect Italiano parmesan, shaved
1 lemon
Lupi Olive oil

1. Preheat oven to 200C.

2. To make the soufflé mix, place the Anchor milk and Anchor cream in a saucepan and place over low heat. Allow to warm and add the smoked fish, onion and bay leaf. Cover the mixture with a cartouche and a saucer to weigh it down and bring to the boil. Remove from the heat and allow to sit for 7 minutes. Remove the cartouche and gently lift the fish out of the milk mixture. Set aside. Strain the milk into a measuring jug and discard the onion and bay leaf. Pick through the fish to double check for bones.

3. Heat the oil in a saucepan over medium heat and add the leeks, garlic, spring onion, chopped onion, brown sugar and coriander root and sweat together for 8 minutes until soft but not coloured. Season to taste with salt and pepper and mix with the fish. 

4. Grease 4 ramekins and set aside.

5. Melt the 65g of Mainland butter in a medium saucepan over low heat and add half the flour. Mix vigorously with a wooden spoon, add the remaining flour, beat again and cook out over low heat for 3-4 minutes. Add the milk mixture form the fish a little at a time, beating with a wooden spoon at first, then switching to a whisk. Beat well after each addition of milk. Keep adding milk until the mixture reaches a thick sauce-like consistency. Beat the egg yolks into the mixture thoroughly and add the Perfect Italiano parmesan. Fold the fish mixture into the sauce and check the seasoning.

6. Whisk the egg whites to stiff peaks. Fold a third of the egg whites into the mixture to loosen the mix. Fold the remaining whites into the mix until evenly mixed.

7. Spoon the soufflé mixture into the greased ramekins until flush with the top. Sprinkle over a little extra Perfect Italiano parmesan cheese. Place on a baking sheet and bake in the centre of the oven for 10 minutes. After 10 minutes, reduce the oven temperature to 180C and cook for a further 20 minutes. The soufflé will be evenly risen and retain a slight wobble when ready.

8. To make the kumara chips, cut out 9 discs 1cm high and 2cm in diameter from each colour kumara. Heat the canola oil in a saucepan or deep fryer to 180ýC. Fry the kumara chips until golden and cooked through. Drain on paper towels and season with salt.

9. To make the sauce, heat the remaining Anchor milk with the Perfect Italiano parmesan, coriander and a splash of Lupi Olive oil. Add a little flour to thicken if necessary and cook out thoroughly. Season to taste with salt and pepper.

10. To prepare the salad, mix together the watercress, walnuts, Perfect Italiano parmesan cheese, lemon juice, Lupi Olive oil and season with salt and pepper.

11. To serve, place the sauce on the a serving dish and top with stacks of kumara chips. Place the dressed salad on the plate. remove the soufflé from the oven and serve immediately.


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