Vancouver Sun



A recipe by Yvonne Smith (Jaadsdaga Xiigangs) who develops wild food recipes for Haida Gwaii Trader. Her halibut would, of course, come straight from Haida Gwaii waters.

Makes: 2 servings.

2 tbsp (30 ml) butter, divided Puff pastry to line ramekins Parmesan cheese

2 halibut fillets (12 oz./340 g total)

Salt and pepper

White sauce (see below) Veggie mix (see below)

4 egg whites, room temperatur­e 1/4 tsp (1 ml) cream of tartar Parmesan cheese to sprinkle on souffle

Egg wash (1 egg, whisked with 1 tsp/5 ml) water) White sauce:

3 tbsp (45 ml) butter

1/2 tsp (2 ml) each, salt and


3 tbsp (45 ml) flour

1 cup (250 ml) milk

1/2 cup (125 ml) Parmesan cheese

1 cup (250 ml) sharp cheddar cheese Veggies:

1 tbsp (15 ml) butter

1 shallot, chopped fine

1 garlic clove, chopped

1/2 red pepper, chopped

1 tbsp (15 ml) canned green

chiles, chopped

3 egg yolks

1/2 cup (125 ml) store-bought spinach and artichoke dip 1. Preheat oven to 375°. Butter two ramekins using 1 tablespoon (15 ml) butter. Roll and cut squares of puff pastry to line each ramekin to the top. Dust puff pastry with Parmesan cheese.

2. Heat remaining tablespoon of butter in a frying pan. Pat dry your halibut fillets with a paper towel and then salt and pepper on both sides. Fry until cooked (4 to 5 minutes per side) and set aside to cool. When ready to assemble souffle, break the fillets into small pieces and place equal amounts in bottom of puff pastry-lined ramekins.

3. Make white sauce (below) and cool. Make veggie mixture (below) and slightly cool. Then mix the two together.

4. Beat 4 egg whites with cream of tartar until stiff but not dry. With a whisk, fold in one-third of the beaten egg whites to the bowl of white sauce and veggie mixture. Then, with a spatula, fold in the remaining beaten egg whites. Divide between the two ramekins.

5. Using a spatula, in a circular motion, make a crown on the top of each ramekin. Each crown should be 1 1/4 inches tall and about 1 1/4 inches away from the sides. Sprinkle Parmesan cheese over the top of each soufflé. Brush the edges of the puff pastry with egg wash. Place in a 375° oven and then immediatel­y drop the temperatur­e down to 350°. Cook for about 35 to 40 minutes. To avoid deflation, serve this dish right away, within about 10 minutes of coming out of the oven.

6. White Sauce: In a small saucepan, add 3 tablespoon­s (45 ml) butter, salt and pepper, let it melt, and then add 3 tablespoon­s (45 ml) flour and whisk to prevent lumps. Heat milk (but do not boil) in the microwave, and then add slowly to the butter and flour mixture, whisking until thickened. Add cheeses. After the cheeses melt into the mixture, transfer to a large bowl to cool.

7. Sautéed Veggies: Add 1 tablespoon (15 ml) butter to the pan that you fried your fish in. Sauté shallot, garlic and red pepper until tender and then add green chiles. Whisk 3 egg yolks in a bowl, add veggies (after they have cooled slightly). Mix in spinach dip.


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