Soufflé de Poisson — Fish Soufflé

The fish soufflé combines the poissonnier's mastery of fish mousse with the pâtissier's command of meringue — a base of fish mousseline (or thick fish velouté bound with yolks) lightened with stiffly beaten egg whites and baked until puffed, golden, and trembling. It is served as both a first course and a main, the fish flavour carried skyward on a cloud of aerated egg protein. The base: blend 300g raw fish flesh (sole, pike, or salmon) to a smooth purée with 2 egg yolks and 200ml thick béchamel or fish velouté. Pass through a fine tamis (drum sieve) for absolute smoothness. Season with salt, white pepper, cayenne, and a squeeze of lemon. Separately, whisk 4 egg whites with a pinch of salt to stiff peaks — the whites should be glossy and hold a firm peak when the whisk is lifted. Fold one-third of the whites into the fish base vigorously (this sacrificial portion lightens the base and makes subsequent folding easier). Fold in the remaining two-thirds gently — use a large spatula, cutting through the centre and folding over, rotating the bowl. Overfolding deflates the whites; underfolding leaves visible streaks. Pour into a buttered and flour-dusted soufflé dish (1.5 litre), filling to 2cm below the rim. Bake at 200°C for 18-22 minutes — the soufflé should have risen 4-5cm above the rim, the top golden brown, and the centre still slightly tremulous. A soufflé waits for no one: carry it from oven to table immediately. The exterior should be set and flavourful; the interior should be barely set, almost saucy — this is the ideal contrast.