Prawn Soufflé with Bechamel Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g butter
- 30 grams flour
- 0.25 liter ¼ milk
- 0.5 teaspoon ½ salt
- Pepper from the grinder
- 120 g mushrooms
- 30 g butter
- 1 tablespoon onion (s), (finely chopped)
- 200 g shrimp (s), (peeled and cooked)
- 4 egg (s)
- 150 g cheese, Gouda (rated)
- 1 tablespoon parsley, (finely chopped)
- 1 tablespoon dill, (finely chopped)
- butter
Print Recipe
Pin Recipe Instructions
- For the bechamel sauce, melt the butter in a saucepan. Add the flour and stir with a whisk for 2-3 minutes over low heat. Add the milk and continue stirring until a smooth sauce is formed, bring to the boil once. Then season with the salt and pepper and remove from the heat.
- Clean the mushrooms (do not wash with water) and cut them into leaves. Melt the butter in a large pan. Sweat the finely chopped onion in it until lightly. Add the mushrooms and steam for 1-2 minutes. Remove from heat and add the prawns.
- Stir the egg yolks into the warm bechamel sauce, then stir in the cheese. Add the parsley and dill and then fold in the mushroom-shrimp mixture loosely. Beat the egg whites until stiff and fold into the mixture.
- Spread butter on a 1.5 liter soufflé dish (or 2 0.75 liter dishes). Pour in the soufflé mass and immediately place it on the lower rail in the oven preheated to 180 °.
- After 20 minutes, increase the temperature in the oven to 200 °. Bake the soufflé for another 20-25 minutes, until it has risen and turned brown. Then serve immediately.
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