Sonfflé de Poisson (Fish Soufflé)
Discard the skin and bones from 2 cups leftover cooked fish and chop the flesh very finely. Heat the fish in 1 tablespoon butter and force it through a fine sieve to make a puree. Make a thick bechamel sauce as follows: Melt 2 tablespoons butter, add 3 tablespoons flour, and cook the roux until it starts to turn golden. Stir in 1 cup hot milk, return the pan to the heat, and cook the sauce for about 5 minutes, or until it is very thick, stirring it constantly with a whip. Season the sauce with ½ teaspoon salt and a little pepper. Add the fish puree. Beat 4 egg yolks and combine them with the fish-and-sauce mixture. Heat all together just to the boiling point, stirring briskly, but do not allow the mixture to boil. Cool the mixture to lukewarm. Beat 4 egg whites stiff but not dry. Fold into the mixture thoroughly and carefully one-fourth of the beaten egg whites and add the remaining egg whites, cutting them in lightly and completely by raising and folding the mixture over and over. Pour the batter into a buttered and floured mold and bake the Soufflé in a moderate oven (350° F.) for 25 to 30 minutes. The Soufflé may be baked in individual molds—15 to18 minutes is the baking time in this case.
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