Snapper, leek and thyme souffle with battered black sesame scallops.
This recipe makes 4-6 serves depending on the size of the souffle moulds.
Ingredients:
Souffle -
100g pink local snapper diced
150g self raising flour
150g salted butter
1 teaspoon crushed garlic
1 leek chopped
1/4 bunch thyme chopped
1/4 bunch chervil chopped
600ml milk
200ml fish stock
cracked black pepper
10ml olive oil
sea salt
smoked paprika
3 egg whites
Scallops -
Scallops Roe off
400ml sparkling water
Plain flour (to consistency)
1 tablespoon chopped chervil
Zest of 1/2 a lemon
500ml vegetable oil (for frying)
1/2 teaspoon black sesame seeds
sea salt
Pepper
Method:
Souffle - In a medium sized pot melt the butter. When hot add the leek and garlic, allow this to cook on a low heat for 2-3 minutes or until the leek softens. Now add the diced snapper and herbs. Let the mix cook for a further 2-3 minutes, then add the flour. The mix will now need a constant stir to stop it sticking to the bottom until more liquid is added. Mix the fish stock with the milk in a jug. Slowly add the milk mixture to the pot, only add 50ml or so at a time, then while stirring allow the flour and heat to thicken it, then add more milk again. (This is exactly the same method as making white sauce for a lasagna). You will need to keep adding the milk mixture like this until it reaches a pancake batter like consistency (you may have a little milk mix left, this is not a problem and can be discarded). Season the mix with sea salt and cracked pepper. Now preheat the oven to 225 degrees. The souffles are now almost ready to bake, as the souffles are served immediately out of the oven the scallops should be prepared now to ensure everything is ready at the same time.
Scallops - To make the batter for the scallops, in a mixing bowl tip the sparkling water, chopped herbs, lemon zest and black sesame seeds. With a sieve over the top of the bowl, sieve the flour in slowly, whisking every 5-10 seconds. You will need enough flour to bring the mix to a pancake batter like consistency. Now season the mix. In a deep sauce pan heat the vegetable oil, then keep it on a low flame to gain a consistent heat, you will know the temperature is right by dropping a tiny amount of the batter in the oil, if it bubbles it is the right consistency. If no bubbles appear the oil is too cool and if the oil smokes it is too hot. On a clean plate sprinkle some plain flour and roll your scallops in it. Your scallops are now ready to fry.
Completion - Whisk the three egg whites with a sprinkle of salt until they form a stiff meringue like peak. Now fold your souffle mixture through the egg whites making sure to be gentle so as to not lose the air. Wipe the inside of a souffle mould with a thin film of olive oil, then sprinkle lightly with sea salt and smoked paprika (this will help the mixture grab the edge of the mould and rise properly). Pour the souffle mixture into each mould filling it 3/4 of the way to the top. Now place souffles into the oven for 12 minutes to cook. (A great way to ensure lovely big souffles is to place under a griller for 1 minute before placing in oven, while not vital it will make a more stable product).
5 minutes before the souffles are ready, carefully place your flour coated scallops into the batter, then into the hot oil. These should take about 2-3 minutes to cook depending on the size of the scallops.
They are cooked when a nice golden brown colour. Carefully remove from the oil with a pair of tongs and drain on kitchen paper. The souffles should now be almost ready, serving them quickly is very important as they are more likely to sink the longer they are out of the oven. For this reason place the fried scallops on the plates, maybe add a small salad and be ready to put the souffles straight on the now finished plates and onto the table. Enjoy and be sure to warn your guests that the souffle mould will be hot.
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