Thomas Jefferson's Shad-Roe Souffle
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
- ¾pound fresh shad roe
- 1bay leaf
- 1tablespoon lemon juice
- ½teaspoon salt
- 2tablespoons unsalted butter
- 1small onion, finely chopped
- 2tablespoons flour
- ¼cup strained liquid from parboiling roe
- 2tablespoons fresh parsley or cilantro, chopped
- 2egg yolks
- Salt and freshly ground black pepper to taste
- 5egg whites
- Paprika
- 12slices bacon, cooked crisp and drained (optional)
Nutritional analysis per serving (6 servings)
413 calories; 32 grams fat; 12 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 26 grams protein; 485 milligrams sodium
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.
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