River fish soufflé

  • Ingredients

    18 crayfish
    2 medium-sized perch
    50 g butter
    1 sprig thyme
    1 bay leaf
    1 clove of garlic
    80 g carrots
    80 g celery
    80 g parsley root
    80 g fennel
    100 g leek
    1 bay leaf
    1 juniper berry
    10 peppercorns
    2 shallots
    200 ml white wine
    200 ml cream
    10 saffron threads
    1 sprig of thyme
    1 clove of garlic
    1 bay leaf
    80 g cold butter
    3 large vegetable onions
    600 g potatoes, floury
    200 ml fresh whole milk
    100 g butter
    salt, pepper
    zest of one organic lemon
    4 egg yolks
    4 beaten egg whites
    2 tbsp coarsely chopped parsley
    1 tbsp finely chopped chives

  • Preparation

    Fish and crab meat go together like Poseidon and the sea. Together in a soufflé, it truly tastes like a divine meal - and so that you too can enjoy this taste, we present a wonderful soufflé recipe from our grill master Stephan Stohl!

    Scale, gut and wash the perch. Then fillet and remove the skin. Put the fillets to one side and rinse the carcasses again. Cook the crayfish in boiling salted water for 1-2 minutes, lift the crayfish out of the water with a slotted spoon and place in a bowl of cold water. Separate the tail from the head. Then squeeze the tail lengthwise from both sides until it cracks and simply bend the shell outwards. Now carefully remove the tail meat from the carapace and remove the brown intestinal threads.

    Clean the carrots, celery, parsley root, fennel and leek and cut into large cubes. Fry the fish carcasses and crab shells in a pan with a little oil, add the vegetables and fry gently, then add 2 liters of water. Add the bay leaf, juniper berries and peppercorns. Simmer over the fire for 30-60 minutes, then strain.

    For the braised onions, remove the outer skin from the vegetable onions, then cut the onions in half. Roast the onions briefly on the cut side in the cast iron pot over the fire. Then turn over and add 1/2 liter of fish stock. Simmer on the hotplate for 30 minutes.

    Finely dice the shallots and sauté in butter, deglaze with white wine and reduce briefly. Now add 400ml fish stock and cream. Reduce everything by half. Add the saffron threads, a sprig of thyme and a clove of garlic and simmer over a medium heat on the hob.

    Boil the potatoes, peel and press through a potato ricer. Add the milk and work in the butter, season with nutmeg, the zest of an organic lemon, salt and pepper. Add the egg yolk and herbs.

    Remove the stewed onions from the pan and scoop out all but the outer two rings.

    Heat the frying oil in a wok and briefly heat the thyme, squeezed garlic clove and bay leaf. Cut a braised vegetable onion, the fish fillet and crayfish into 1 cm pieces. Toss everything in the hot wok for a minute. Allow to cool briefly.

    Remove the aromas from the wok, add the fish and crayfish to the potato mixture and fold in the beaten egg white. Then pour directly into the onion and place it back in the cast iron pot, add a little stock and white wine if necessary and bake in the Monolith at 240°C for 30 minutes.

    Just before serving, remove the thyme and garlic from the sauce and season to taste with salt and pepper, possibly also with chili and lemon juice. Cut the cold butter into small pieces, stir in and briefly froth up the surface with a hand blender. A little tip: the fish skin can be baked wonderfully crispy on the hotplate at a mild temperature.

A recipe from: