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1
Butter a 1.5-litre soufflé dish thoroughly, then dust with flour, tapping out the excess. Run a thumb around the inner rim to create a shallow groove. Set aside. Preheat the oven to 200 °C.
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2
Blend the raw fish flesh with the egg yolks and the cold béchamel or fish velouté until absolutely smooth. Pass the mixture through a fine tamis. Season with salt, white pepper, cayenne, and lemon juice. The base must be silk-smooth: any fibre or lump will prevent even rising.
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3
Whisk the egg whites with a pinch of salt to stiff, glossy peaks. When the whisk is lifted, the peak should stand firm and hold its shape without drooping. Under-beaten whites lack structure; over-beaten whites are grainy and dry.
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4
This is where the dish lives or dies. Fold one-third of the whites into the fish base vigorously — this sacrificial portion lightens the base. Add the remaining two-thirds in one addition and fold gently with a large spatula, cutting through the centre and folding over, rotating the bowl. Stop the moment no white streaks remain: over-folding deflates the structure; under-folding leaves visible streaks that will not rise evenly.
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5
Pour the mixture into the prepared mould, filling to 2 cm below the rim. Do not overfill. Place immediately in the preheated oven. Do not open the door at any point during baking.
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6
Bake for 18–22 minutes without disturbance. The soufflé is ready when it has risen 4–5 cm above the rim, the top is golden brown, and the centre remains slightly tremulous when the dish is moved. Carry it from oven to table without delay — a soufflé begins to fall the moment it leaves the oven.