Thomas Jefferson's Shad-Roe Souffle
Published May 13, 2000
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
¾ pound fresh shad roe
1 bay leaf
1 tablespoon lemon juice
½ teaspoon salt
2 tablespoons unsalted butter
1 small onion, finely chopped
2 tablespoons flour
¼ cup strained liquid from parboiling roe
2 tablespoons fresh parsley or cilantro, chopped
2 egg yolks
Salt and freshly ground black pepper to taste
5 egg whites
Paprika
12 slices bacon, cooked crisp and drained (optional)
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 344 milligrams cholesterol; 404 calories; 12 grams monosaturated fat; 6 grams polyunsaturated fat; 11 grams saturated fat; 31 grams fat; 1 gram fiber; 537 milligrams sodium; 27 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Gently parboil the roe in water to cover, with the bay leaf, lemon juice and salt, 3 to 5 minutes. Drain and reserve ¼ cup of the liquid.
- Step 3
Remove the roe's outer membrane and veins.
- Step 4
Saute the onion in the butter until transparent. Add the roe, break it gently with a fork and sprinkle with flour until well coated. Blend in the reserved liquid, cool for a few minutes and add the parsley. Stir in the yolks. Add salt and pepper.
- Step 5
Beat egg whites until stiff but not dry. Stir ¼ of them into the roe mixture. Fold in the rest. Place in a buttered 1-quart souffle dish, sprinkle with paprika and bake in a pan of boiling water for 35 minutes. Serve bacon on the side or crumbled on top.
Private Notes