| Prep: 45 mins | Cook: 1 hr 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 430 | 24g | 13g | 28g |
| sugars | fibre | protein | salt |
| 7g | 3g | 20g | 1.03g |
Why I Love French Fish Soufflé with Crunchy Vegetables, Basmati Rice with Green Peas, and Red Pepper Cream Sauce
Fish Soufflé with Crunchy Vegetables, Basmati Rice with Green Peas, and Red Pepper Cream Sauce – just hearing the name of this delightful confluence of flavors infuses a sense of pure delight into my gourmet heart. This French-inspired recipe brings in a bit of European charm to my Californian kitchen, merging the West Coast penchant for fresh ingredients with the elegance of the French culinary artistry. If you’re enthusiastic about a fusion of flavors, this recipe is definitely not one to miss.
A Fusion of Flavors
For those who don’t know me, I’m Rebecca, a food enthusiast, living in sunny California with my three adopted kids. Coming from a place where people have such a healthy relationship with food has helped in shaping my culinary style. The Fish Soufflé, balanced with the Crunchy Vegetables and the aromatic Basmati Rice sealed with a savory finish of Red Pepper Cream Sauce, is a testament to that.
Having admired the culinary genius of Julia Child, a recognized name in French cuisine, it was her manner of simplifying potentially complex dishes that helped inspire me to develop and try out this recipe. Take note; this isn’t straight from her cookbook, instead, it’s a delightful turn on when French sophistication meets Californian freshness.
Perfect Pairings
If you’re considering what to serve alongside our featured dish, the Fish Soufflé with Crunchy Vegetables, Basmati Rice with Green Peas, and Red Pepper Cream Sauce would pair well with a refreshing Sauvignon Blanc. The wine’s crisp notes lend wonderfully to the medley of flavors in the dish, providing an excellent balance.
As for a starter, you could consider a simple, green salad with a light vinaigrette. It sets the stage without overpowering your palate, leaving it ready for the flavor carnival to follow.
For dessert, we recommend a light sorbet or fresh fruit salad that complements the overall character of the meal- that is fresh, vibrant, and satisfying!
I hope this recipe finds a place in your hearts and kitchens, just as it has in mine. Bon appétit!
What You’ll Need
- For the Fish Soufflé:
- 1 lb white fish fillets
- 3 tablespoons butter
- 1 cup milk
- 3 tablespoons all-purpose flour
- 4 large eggs, separated
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- For the Crunchy Vegetables:
- 2 carrots, peeled and cut into strips
- 2 zucchinis, cut into strips
- 2 bell peppers, cut into strips
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Basmati Rice with Green Peas:
- 1 1/2 cups basmati rice
- 3 cups water
- 1 cup green peas
- 2 tablespoons butter
- Salt to taste
- For the Red Pepper Cream Sauce:
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Method
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Step One:
Begin by preparing the Fish Soufflé. Preheat your oven to 350 degrees F (175 degrees C). Melt butter in a sauce pan over medium heat and stir in flour until smooth. Gradually whisk in milk and bring to a simmer, cooking and stirring until thickened. Add in fish fillets, salt, pepper and parsley. Cook until the fish is cooked through, then remove from heat and stir in egg yolks one at a time. In a separate bowl, beat egg whites until soft peaks form and then fold into the fish mixture. Transfer this to a baking dish and bake for 20-25 minutes or until set and golden.
Step Two:
While the Soufflé is baking, prepare the Crunchy Vegetables. Heat olive oil in a pan over medium heat. Add in the carrot, zucchini, and bell pepper strips and season with salt and pepper. Cook until the vegetables are tender yet still crisp.
Step Three:
Next, make the Basmati Rice with Green Peas. In a pot, bring water to a boil and add in rice and salt. Reduce heat to a simmer, cover the pot and cook until the rice is tender and the water has been absorbed, about 15-20 minutes. In a separate pan, melt butter and add in green peas, cooking until they are heated through. Stir the peas into the cooked rice.
Step Four:
Finally, prepare the Red Pepper Cream Sauce while the rice is cooking. In a pan, heat olive oil over medium heat. Add in onion, garlic and red bell pepper and season with paprika, salt and pepper. Cook until the vegetables are tender, then blend this mixture along with the heavy cream until smooth. Return the sauce to the pan and heat through.
Step Five:
To serve, plate a serving of the Basmati Rice with Green Peas and Crunchy Vegetables, top with a portion of the Fish Soufflé and drizzle with the Red Pepper Cream Sauce.
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