Catfish Brie Soufflé

Description

A Catfish recipe.

Ingredients

• 3 cups water
• 1 pound U.S. farm-raised catfish fillets
• ⅓ cup butter or margarine
• 1½ cups milk
• 8 ounces brie cheese, rind removed and cut into cubes
• 1 cup freshly grated Parmesan cheese
• ¼ cup snipped chives or parsley
• ½ teaspoon finely shredded lemon peel
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 6 egg whites
• 6 egg yolks

Directions

1. In a large skillet, bring water to a boil. Add catfish. Return to boil; reduce heat. Cover and simmer gently for 5 to 7 minutes or until fish flakes easily. Remove from water. Cool slightly. Finely chop catfish; set aside.
2. Position a piece of buttered foil around a 1½ -quart soufflé dish, letting it extend 2 inches above the top. Fasten the foil with tape.
3. In a large saucepan, melt butter or margarine. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir in brie cheese, a little at at time, until cheese melts.
4. Remove from heat; stir in Parmesan cheese, chives or parsley, lemon peel, salt, and pepper. Stir in cooked catfish. Beat egg yolks with a fork until combined. Stir into cheese mixture.
5. In another mixing bowl, beat egg whites until stiff peaks form. Gently fold about 2 cups of the beaten egg whites into the cheese mixture. Gradually pour cheese mixture over remaining beaten egg whites, folding to combine.
6. Pour into prepared soufflé dish. If desired, chill, uncovered, for up to 2 hours.
7. Bake in a 350°F oven about 55 minutes or until a knife inserted near the center comes out clean. Gently peel off foil; serve immediately.