Catfish Brie Soufflé

Catfish Brie Soufflé Recipe - Delicious and Savory Dish from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 55 minutes | Servings: 6

Introduction

Catfish Brie Soufflé is a delicious and elegant dish that combines the delicate flavor of catfish with the creamy richness of brie cheese. This recipe is perfect for a special occasion or a fancy dinner party.

History

The origins of Catfish Brie Soufflé are not entirely clear, but it is believed to have originated in the southern United States, where catfish is a popular ingredient in many dishes. The addition of brie cheese gives this dish a sophisticated twist, making it a favorite among food enthusiasts.

Ingredients

3 cups water
1 lb (454 g) U.S. farm-raised catfish fillets
0.33 cup butter or margarine
1.5 cups milk
8 oz (227 g) brie cheese, rind removed and cut into cubes
1 cup freshly grated parmesan cheese
0.25 cup snipped chives or parsley
0.5 tsp finely shredded lemon peel
0.25 tsp salt
0.25 tsp pepper
6 egg whites
6 egg yolks

How to prepare

In a large skillet, bring water to a boil. Add catfish. Return to a boil, then reduce heat. Cover and simmer gently for 5 to 7 minutes or until the fish flakes easily. Remove the fish from the water and let it cool slightly. Finely chop the catfish and set it aside.
Position a piece of buttered foil around a 1.5 qt (1.42 liter) soufflé dish, allowing it to extend 2 inches above the top. Secure the foil with tape.
In a large saucepan, melt butter or margarine. Stir in flour. Add milk all at once. Cook and stir until the mixture thickens and becomes bubbly. Gradually add brie cheese, stirring until melted.
Remove the saucepan from heat. Stir in Parmesan cheese, chives or parsley, lemon peel, salt, and pepper. Stir in the cooked catfish. Beat the egg yolks with a fork until combined, then stir them into the cheese mixture.
In another mixing bowl, beat the egg whites until stiff peaks form. Gently fold about 2 cups of the beaten egg whites into the cheese mixture. Gradually pour the cheese mixture over the remaining beaten egg whites, folding to combine.
Pour the mixture into the prepared soufflé dish. If desired, chill the dish, uncovered, for up to 2 hours.
Bake in a 350°F (177°C) oven for about 55 minutes or until a knife inserted near the center comes out clean. Gently peel off the foil and serve immediately.

Variations

Substitute the catfish with another type of white fish, such as tilapia or cod.
Use a different type of cheese, such as cheddar or gruyere, in place of the brie.
Add diced vegetables, such as bell peppers or spinach, to the cheese mixture for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to cook the catfish fillets until they are just cooked through, as overcooking can make them tough and dry.

- Folding the beaten egg whites into the cheese mixture gently is key to creating a light and airy soufflé.

- Chilling the soufflé mixture before baking can help it rise higher in the oven.

Serving Suggestions

Catfish Brie Soufflé can be served as a main course with a side salad or steamed vegetables. It pairs well with a crisp white wine or a light beer.

Cooking Techniques

Be sure to fold the beaten egg whites into the cheese mixture gently to avoid deflating the soufflé.

- Bake the soufflé in a preheated oven to ensure even cooking and a light, airy texture.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute whole milk for a lighter version, such as almond milk or soy milk.

- Use lemon zest in place of lemon peel for a more intense citrus flavor.

Make Ahead Tips

The soufflé mixture can be prepared up to 2 hours in advance and chilled in the soufflé dish before baking. This can help the soufflé rise higher in the oven.

Presentation Ideas

Serve Catfish Brie Soufflé straight from the oven in the soufflé dish for an impressive presentation. Garnish with fresh herbs or lemon slices for a pop of color.

Pairing Recommendations

Catfish Brie Soufflé pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc. It also goes well with a light beer, such as a pilsner or wheat beer.

Storage and Reheating Instructions

Leftover Catfish Brie Soufflé can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Catfish Brie Soufflé contains approximately 350 calories.

Carbohydrates

Each serving of Catfish Brie Soufflé contains approximately 15 grams of carbohydrates.

Fats

Each serving of Catfish Brie Soufflé contains approximately 25 grams of fats.

Proteins

Each serving of Catfish Brie Soufflé contains approximately 20 grams of proteins.

Vitamins and minerals

Catfish is a good source of vitamins B12 and D, as well as minerals like selenium and phosphorus. Brie cheese provides calcium and vitamin A.

Alergens

This recipe contains dairy (brie cheese) and eggs, which may be allergens for some individuals.

Summary

Catfish Brie Soufflé is a rich and indulgent dish that is high in fats and proteins. It is a good source of vitamins and minerals, but should be enjoyed in moderation due to its calorie content.

Summary

Catfish Brie Soufflé is a decadent and flavorful dish that is perfect for a special occasion or a fancy dinner party. With a light and airy texture and a rich, creamy flavor, this dish is sure to impress your guests. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Catfish Brie Soufflé. It was tucked away in an old cookbook that belonged to my great-grandmother, passed down through the generations. The pages were yellowed with age and the ink was slightly faded, but the recipe itself was clear and concise.

Growing up in the small town of Bayou Belle, Louisiana, I was surrounded by a rich culinary tradition. My grandmother, Mama Clementine, was known for her delicious Cajun dishes, and I spent many hours in her kitchen watching and learning. She taught me the importance of using fresh ingredients and cooking with love, and it was from her that I learned the art of creating mouthwatering meals.

But it wasn't just Mama Clementine who influenced my cooking. Over the years, I have gathered recipes from various places and people, each one adding a unique flavor to my culinary repertoire. This recipe for Catfish Brie Soufflé was no exception.

The first time I made this dish, I was a young woman eager to impress my new husband. We had just gotten married and I wanted to show him that I could cook just as well as Mama Clementine. So, armed with the recipe and a sense of determination, I set out to create the perfect Catfish Brie Soufflé.

The ingredients were simple enough: fresh catfish fillets, creamy brie cheese, eggs, butter, and a handful of herbs and spices. The most important part, however, was the technique. Making a soufflé is no easy feat, and I was determined to get it right.

I started by seasoning the catfish fillets with a blend of herbs and spices, then searing them in a hot skillet until they were golden brown. In a separate saucepan, I melted butter and added flour to create a roux, then slowly whisked in milk to make a creamy béchamel sauce. Next, I folded in the brie cheese, allowing it to melt and create a rich, velvety sauce.

The final step was to fold in whipped egg whites, creating a light and fluffy soufflé mixture. I carefully poured the mixture over the catfish fillets in a baking dish, then placed it in the oven to bake until the soufflé was puffed and golden brown.

When I pulled the dish out of the oven and served it to my husband, I held my breath, waiting for his reaction. To my delight, his eyes lit up with excitement as he took his first bite. The combination of tender catfish and creamy brie was a match made in culinary heaven, and he declared it one of the best dishes he had ever tasted.

From that moment on, Catfish Brie Soufflé became a regular feature on our dinner table. It was a dish that brought us together, a reminder of the love and care that went into every meal I cooked for my family.

Over the years, I have made this dish for countless friends and family members, each time receiving rave reviews. I have shared the recipe with others, passing on the knowledge and joy that comes from creating something delicious from scratch.

As I sit here now, flipping through the pages of that old cookbook, I am reminded of the journey that led me to discover the magic of Catfish Brie Soufflé. It is a recipe that holds a special place in my heart, a symbol of the love and passion that I pour into my cooking.

So, the next time you find yourself feeling curious about a new recipe, don't be afraid to give it a try. You never know what culinary delights you may discover along the way. And who knows, you may just create a dish that becomes a cherished family favorite for generations to come.