Hubert Keller makes a great version of Salmon Souffle and there is no debate about that. The sauce that is made with flour, milk, and butter turns the salmon into a souffle as the sauce is the basic thing to make in this recipe.
If you are successful in getting the best consistency of soup then your Salmon souffle combo will definitely turn out good. The recipe is made with just a few ingredients and you will be awed at the results.
INGREDIENTS
- 1 (6-ounce) can of Salmon
- 3 medium-sized eggs, separated
- 3 tablespoon flour
- 1 tablespoon salt
- 1 cup of fresh milk
- Pepper to taste
Method to make Luscious Salmon Souffle
- Take a small-sized saucepan and put it on the stovetop. Turn on the heat and add butter to it. Wait for the butter to get it melted.
- Once the butter gets melted, add some flour to it. Stir the flour with butter and give a good mix. Then pour milk into it.
- To season up the flour and milk sauce, add salt and pepper to it.
- Get the mixture boiled, wait for it to boil, and simmer on lowered heat. Simmering is necessary as you want a thickened sauce.
- Now in a separate container beat the egg yolks.
- Put the salmon in the simmered thick sauce and then add egg yolks to it. At the same time add the beaten mixture of egg yolks in it. Stir well using the spatula.
- Then in a separate medium, you have to beat the egg whites. Put these beaten egg whites in the salmon mixture. The egg whites should be added in folds.
- Now bring a baking dish and grease it using a little oil. Transfer the mixture to greased baking dish. Put the dish in the oven and start baking.
- This baking is done at a temperature of 350 degrees. Bake for half an hour and your salmon souffle will be ready in no time.
- Serve with amazing sides!
FAQs?
What is the set period of souffle after baking?
Your salmon souffle will be best settled when you let t stand for 3-4 hours after baking. You can also let the batter stand before baking for a perfect baked salmon souffle.
Can I reheat the Salmon Souffle?
You can reheat the souffle by pudding it in the oven which is already preheated. Bake for a little time and you will get a perfect leftover for the brunch.
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Hubert Keller Salmon Souffle Recipe
Ingredients
- 1 6-ounce can of Salmon
- 3 medium-sized eggs separated
- 3 tablespoon flour
- 1 tablespoon salt
- 1 cup of fresh milk
- Pepper to taste
Instructions
- Take a small-sized saucepan and put it on the stovetop. Turn on the heat and add butter to it. Wait for the butter to get it melted.
- Once the butter gets melted, add some flour to it. Stir the flour with butter and give a good mix. Then pour milk into it.
- To season up the flour and milk sauce, add salt and pepper to it.
- Get the mixture boiled, wait for it to boil, and simmer on lowered heat. Simmering is necessary as you want a thickened sauce.
- Now in a separate container beat the egg yolks.
- Put the salmon in the simmered thick sauce and then add egg yolks to it. At the same time add the beaten mixture of egg yolks in it. Stir well using the spatula.
- Then in a separate medium, you have to beat the egg whites. Put these beaten egg whites in the salmon mixture. The egg whites should be added in folds.
- Now bring a baking dish and grease it using a little oil. Transfer the mixture to greased baking dish. Put the dish in the oven and start baking.
- This baking is done at a temperature of 350 degrees. Bake for half an hour and your salmon souffle will be ready in no time.
- Serve with amazing sides!
