A sauce can transform a dish drastically. To celebrate her
90th birthday in style, my mother asked for a beef Wellington. I
usually cook it for Christmas or New Year and insert a mushroom, foie gras and
truffle mixture between the crust and the meat. To make it really special, I
decided to add a Perigourdine sauce and to insert the mushrooms and shallots,
which flavor the sauce in place of my usual mixture. What gives the sauce its
name is a generous addition of black truffle pieces, an import from the Southwest
of France, hence the regional attribution, to a Cognac, wine and cream
emulsion. More than happy with the sauce and enamored with its voluptuous
Cognac taste, reminiscent of a lobster bisque, I then decided to put it to
another creative use: the basis for a lobster soufflé. Forget the black
truffles, cut one-inch pieces of lobster and replace the milk by the richer
Cognac-cream emulsion. The dish will serve 4 as a starter or 2 for lunch with a
green salad on the side.
Lobster Soufflé
Ingredients:
For the sauce:
1 shallot peeled and minced
1 tablespoon butter (30g)
¼ cup (60 ml) Cognac
¼ cup (60 ml) white wine
¼ cup (60 ml) heavy cream
1 tablespoon (30g) white flour
For the soufflé:
Butter and Flour for the mold
6 eggs separated
The meat of a lobster
Material:
A small saucepan
A wooden spoon
A round soufflé dish 8 inches in diameter, 4 in height
Eggbeater
Preheat
the oven at 360F (180C)
Melt
the butter in a small saucepan. Add the minced shallot. After about 3 minutes
and before the shallot colors, add the Cognac and wine and reduce until only ¼
cup of the liquid is left. Add the cream and bring to a boil. Reduce the heat.
Gently add the flour and mix well until the sauce thickens. Remove from the
gas.
Butter
and flour the soufflé mold.
Beat
the egg whites until stiff.
Add
the yolks to the sauce. Gently fold in the whites.
Place
the mixture in the soufflé dish and put it in the oven for 20 minutes.
Serve
immediately.
Posts
No comments:
Post a Comment