Saturday, May 07, 2005

Nothern Pike recipe

In skillet, melt 2 tbsp. butter. Add fish and cook, turning once, for 4 to 5 minutes or just until fish flakes easily with fork; do not bronw. Drain fillets on paper towels and flake finely with fork, removing any large bones. In a saucepan, melt remaining butter. Add onion and cook for 1 minute; blend in flour and cook for 1 to 2 minutes longer. Whisk in milk and continue cooking, whisking, until thickened. Add salt, pepper, nutmeg, grated cheese and sherry; stir until cheese melts. Let cool slightly. Lightly beat egg yolks and add to milk mixture, blending well with whisk. Stir in flaked fish. In large bowl, beat egg whites untill stiff but not dry; fold in fish mixture. Spoon into 10-c. souffle dish and set in shallow baking pan filled with hot water to 1 inch up sides of souffle dish. Bake in 325 F oven for 1 hour or until souffle is set and golden brown. Serve immediatly. Makes 4 servings

6 tbsp. butter
1 lb. norhtern pike fillets (skinless)
1 tbsp. finely diced onion
1/4 c. all purpose flour
1 c. milk
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 c. grated swiss cheese
2 tbsp. dry sherry
6 eggs seperated

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