Gordon Ramsay Fish Soufflé Recipe

This light and fluffy fish soufflé is inspired by Gordon Ramsay and made with smoked trout, bell peppers, and a creamy, flavorful base. It’s perfect for a special meal and easier to make than you think!

Ingredients Needed:

• ½ red bell pepper, finely diced
• 100g smoked trout, finely chopped
• 1 shallot, finely chopped
• 2 Tbsp butter
• Salt and freshly ground black pepper, to taste
• Cayenne pepper, to taste
• 3 tsp lemon juice
• 4 eggs, separated
• 60g butter, melted
• 4 Tbsp whipped cream
• 3 Tbsp crème fraîche
• 3 Tbsp pastry flour
• Butter (for greasing ramekins)
• Breadcrumbs (for coating ramekins)

How To Make Fish Soufflé Recipe?

1. Preheat the oven: Set it to 200°C.
2. Cook the vegetables and fish: Melt 2 tablespoons of butter in a pan over medium heat. Add bell pepper and shallot and cook until soft. Stir in smoked trout and heat briefly. Season with salt, black pepper, cayenne pepper, and lemon juice. Remove from heat.
3. Make the soufflé base: In a bowl, whisk egg yolks with melted butter until foamy. Mix in whipped cream, crème fraîche, and the fish mixture.
4. Whip the egg whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold in pastry flour.
5. Combine everything: Carefully fold the egg whites into the fish mixture until smooth. Adjust seasoning if needed.
6. Prepare the ramekins: Grease them with butter and sprinkle with breadcrumbs.
7. Bake: Pour the mixture into the ramekins and bake for 15 minutes until puffed and golden brown.
8. Serve immediately: Enjoy warm while it’s light and airy!

Recipe Tips:

• Use room temperature eggs: Cold eggs won’t mix well. Let them sit out for 15 minutes before using them.
• Beat egg whites until stiff peaks form: The soufflé rises because of air in the egg whites. Make sure they are fully whipped but not dry.
• Fold gently, don’t stir: When mixing the egg whites into the batter, fold carefully with a spatula to keep the air inside. This makes the soufflé light and fluffy.
• Grease and coat ramekins well: Brush the ramekins with butter and sprinkle with breadcrumbs. This helps the soufflé rise evenly and not stick to the sides.
• Bake immediately after mixing: Once the batter is ready, put it in the oven right away. Waiting too long can make the soufflé fall before baking.

How To Store Leftovers?

First, let the leftover fish soufflé cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 2 days.

Nutrition Facts:

• Calories: 220 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 130mg
• Sodium: 320mg
• Potassium: 180mg
• Total Carbohydrate: 8g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 12g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Strawberry Souffle Recipe
• Gordon Ramsay Egg Souffle Recipe
• Gordon Ramsay Passion Fruit Souffle Recipe