Thomas Jeffersons Shad Roe Souffle Recipes

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THOMAS JEFFERSON'S SHAD-ROE SOUFFLE



Thomas Jefferson's Shad-Roe Souffle image

Provided by Jonathan Reynolds

Categories     appetizer

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 14

3/4 pound fresh shad roe
1 bay leaf
1 tablespoon lemon juice
1/2 teaspoon salt
2 tablespoons unsalted butter
1 small onion, finely chopped
2 tablespoons flour
1/4 cup strained liquid from parboiling roe
2 tablespoons fresh parsley or cilantro, chopped
2 egg yolks
Salt and freshly ground black pepper to taste
5 egg whites
Paprika
12 slices bacon, cooked crisp and drained (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Gently parboil the roe in water to cover, with the bay leaf, lemon juice and salt, 3 to 5 minutes. Drain and reserve 1/4 cup of the liquid.
  • Remove the roe's outer membrane and veins.
  • Saute the onion in the butter until transparent. Add the roe, break it gently with a fork and sprinkle with flour until well coated. Blend in the reserved liquid, cool for a few minutes and add the parsley. Stir in the yolks. Add salt and pepper.
  • Beat egg whites until stiff but not dry. Stir 1/4 of them into the roe mixture. Fold in the rest. Place in a buttered 1-quart souffle dish, sprinkle with paprika and bake in a pan of boiling water for 35 minutes. Serve bacon on the side or crumbled on top.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 1 gram, TransFat 0 grams

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