Fish Souffles

A few years ago I accidentally ended up in a French restaurant in The Valley. I say accidentally because I thought it looked an awful lot like a pub when I walked past in search of a quick bite.

It was only when I opened the menu that I realized I couldn’t understand a lot of what was written, including the prices.

Rather than walk out I ordered the most reasonably priced item on the menu and it has been haunting me ever since, because it tasted so unbelievably, unacceptably good.

And because it was in French, I have no idea what it actually was, save it had the texture of potato and tasted like fish.

What it’s done is set me on a journey of discovery. Mostly I’ve discovered recipes I don’t like, but this one is delicious and a real find. To paraphrase Douglas Adams, it’s almost exactly unlike the wonderful dish I had in that French restaurant. Enjoy 🙂

You will need:

150g Potato/es

300g white fish fillets (we used Barramundi)

10g + 10g + 20g butter

2 shallots, finely chopped

60ml cream

3 eggs, separated

1 teaspoon wholgrain mustard

salt & pepper


STEP ONE: Boil potato/es, skin on, in lightly salted water until tender.

STEP TWO: In a saucepan, just barely cover the fish fillet with cold water. Add a pinch of salt. Bring to boil, then simmer for 3 minutes. Leave fish to cool in water before draining and mashing with a fork.

STEP THREE: Heat 10g of butter, add chopped shallots and cook, stirring, over low heat for 5 minutes. Add cream and remove from heat.

STEP FOUR: Preheat oven to 200 degrees.

STEP FIVE: Grease four 300ml ramekins with 10g of the butter.

STEP SIX: Drain and peel potatoes then mash with a fork, adding the remaining 20ml of butter, the creamy shallot mix and a nice grinding of pepper and then mix in the egg yolks and mustard.

STEP SEVEN: Fold in the fish to the potato mix.

STEP EIGHT: Add a pinch of salt to the egg whites and whisk until stiff then fold them into the potato/fish mix.

STEP NINE: Spoon the mixture into the ramekins and bake for 15 minutes.

STEP TEN: Spoon gleefully into your mouth while thinking, “I’m so clever. I want to eat them all. Stuff it, I’ll feed the kids beans on toast.”

When not typing away over here and checking his stats every two minutes Bruce Devereaux hangs out at his ‘BIG FAMILY little income’  Facebook Page.

 ’raising a family on little more than laughs’


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