Fish Salpicon Souffle

By • June 15, 2011 7 Comments

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Author Notes: Months ago I adapted Merrill's Fish Salpicon, merging it with my corn salsa recipe.....and incorporated the leftovers in a soufflé, tricky things that they are.

BTW, Salpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.

Saying that, souffles are the perfect way to make risen gluten -free goods as the rise is provided by the eggs, whipped to white perfection.

And these soufflés, how do they rank? Well, a few hints - savoury, coconutty with chunks of fish. Make up your mind me dear....
Kitchen Butterfly


Makes 6 soufflés

Fish & Corn Salpicon Soufflé

  • 4 tablespoons dessicated coconut, to line ramekin insides
  • 400ml regular coconut milk
  • 4 - 5 pandan leaves (optional)
  • 1-2 tablespoons cornstarch
  • 1 tablespoon coconut flour
  • 1/2 – 1 cup Fish Salpicon (recipe below)
  • 2 large free-range egg yolks
  • 3 large free-range egg whites
  • A little unsalted softened butter , for greasing
  • Salt and pepper, to taste

Fish & Corn Salpicon

  • Salt and pepper
  • 3 fresh (or frozen) tilapia fillets
  • Vegetable oil, to fry the fish
  • 1/3 cup of sweetcorn
  • Juice and zest of 1 lime
  • 1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped
  • 2 scallions, white and green parts, thinly sliced
  • Large handful cilantro leaves, roughly chopped
  • Large handful parsley leaves, roughly chopped
  • 1-2 tablespoons of sweet chilli sauce
  1. FISH & CORN SALPICON: Heat a large sauté pan over medium heat and add a thin film of oil. Season tilapia fillets and add to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes. In the last minute, add the sweetcorn and lime zest. Then remove fish and corn to a large bowl. Flake the fish with two forks, or chop it roughly with a sharp knife. Add the chili, spring onions, cilantro and parsley to the fish and corn. Then drizzle over the sweet chilli sauce and the lime juice over the top, fold gently to combine. Taste and add more lime juice and salt if necessary.
  2. MAKE SOUFFLÉS: Prepare the oven/ramekins by liberally greasing (with butter) 4 or 6 small ramekins or gratin dishes and then sprinkle the dessicated coconut into each one, ensuring the base and sides are well-coated.
  3. Gently simmer the coconut milk and 3-4 pandan leaves for 10 – 15 minutes or until the milk is richly flavored. Let cool down then squeeze all the juice out from the leaves before discarding; apparently these last drops are the most fragrant.
  4. Make a paste with the cornstarch and a bit of water and add that to the coconut milk mixture, gently heating till just thickened.
  5. Temper the egg yolks by putting them in a small bowl and adding a couple of tablespoons of the thickened coconut mixture to it, whisking quickly. Then add this egg yolk mixture back into the pot/pan of thickened coconut mixture and whisk.
  6. Sprinkle the coconut flour over the salpicon and gently fold it into the egg yolks - thickened coconut mixture. Taste and season now with salt and pepper, you won’t have to adjust the seasoning further as the egg whites are neutral and won’t affect the flavours.
  7. Preheat the oven to 180 degrees C. Whisk the egg whites in a clean, dry metal bowl with a balloon whisk until they form stiff peaks. Incorporate the egg whites in stages – first add about a third of the whites and then mix that in roughly or anyhow you desire. Then gently fold in the rest of the egg whites with a rubber spatula until evenly incorporated.
  8. Stand the dishes on a baking sheet – I used a variety of oven dishes: a couple of regular ramekins, a couple of small , square-topped containers and a small tart dish. Fill till just shy of the top. Before they go in the oven, clean the rims of the ramekins
  9. Bake for 15 minutes in the centre of the oven, or until the mixture has risen and the top is browned.They should have a bronzed top when cooked.However, check for doneness by inserting a toothpick/skewer, which should come out clean if ready.
  10. Serve (immediately) with lime wedges and guacamole.

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