SPINACH SOUFLE WITH A WARM ANCHOVY BUTTER SAUCE Recipe jpsilva

1. 1

   first make some bechamel sauce by melting butter,adding flour,mix,add the milk and stir.Add 3 of the egg yolks to pan mixing all the time.

2. 2

   (keep whites separate)Season with salt pepper and half teaspoon of grated nutmeg.It should look like a fine white sauce.

3. 3

   (if lumpy use more milk and whisk until thin-like custard).

4. 4

   Chop spinach and add to the ingredients above.Whisk the egg whites until stiff but not merengue add to above and !

5. 5

   !Line rammakins with butter and flour to the top so the soufle doesnt stick!.Pour into rammakins to the top.

6. 6

   Anchovy sauce:Mash them with a fork add warm water mix into a paste set aside.

7. 7

   Whisk egg yolks over some warm water(bagne marie) until light and foamy,add warm clarified butter a little at a time,season,when all the butter has been used add the anchovy paste and mix .Keep this warm but not hot or it will split!

8. 8

   (e-mail me if you want to know what to do if something splits.)

9. 9

   .

10. 10

    Put the soufles into the the oven and cook for 12-15 minutes(slightly longer if the rammakins are large) Remove put on plate with a doilie so they dont slip.Make a hole on top of soufle and pour some of the anchovy sauce into the hole.Add a little at first just in case!

11. 11

    !

* Per serving · 4 servings · Values may vary.

No additional tips available.