Crab Egg And Brie Souffles With Chive Sauce Recipes

Steps:

• Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
• Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
• Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
• Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.

Steps:

• Souffles:.
• Melt 2 T butter in a medium skillet. Add onion and saute over medium heat 1-2 minutes till translucent.
• Add crabmeat and heat through. Add Brie, cover pan and removed from heat to soften cheese. Set aside.
• in a medium saucepan, melt the remaining 2 T butter. Whisk in flour and salt and cook for 2 minutes. Heat the milk in a separate pan till just ready to boil.
• Gradually add half the milk to the flour mixture, whisking till smooth.
• Stir in remaining milk and heat mixture to boiling, stirring constantly. Allow to thicken 2 minutes and whisk in egg yolks.
• Cook, whisking, for 2 more minutes and remove from heat.
• Preheat oven to 375. Beat the whites with an electric mixer till stiff peaks form. Set aside.
• Fold the crab mixture into the hot milk mixture. Gently fold in half the egg whites to lighten the mixture. Fold in remaining egg whites till just combined.
• Butter 6 individual souffle cups (I used custard cups, which worked fine). Make souffle collars by cutting pieces of waxed paper or aluminum foil about 8 inches long each. Butter one side of each collar and wrap it around the top of the cup (you can tie string around this to hold it in place or tape the collar together after wrapping it around).
• Divide the souffle mixture among the 6 cups. Bake for 20-25 minutes, or till puffed and golden brown and set in the middle.
• Remove the collars and serve immediately with chive sauce on the side.
• Chive sauce:.
• Heat lemon juice and creme fraiche till just warm (I did this in the microwave for about 1 minute). Stir in chopped chives.

Steps:

• Make the sole: Lightly score the skin side of the sole fillet to keep the sole from the shrinking. Season sole with salt and pepper and brush with the melted butter. Turn sole on its side, and form a circle, skin side in, with the fillets. Secure with a toothpick. Place on a lightly greased non-stick baking tray. Refrigerate until needed.
• Make the sauce: Combine the vegetable stock, ginger and lemon-grass. Reduce by half. Add heavy cream and butter. Season with salt and pepper. Strain sauce. Keep warm in a small saucepan.
• Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper. Puree until smooth. Whip egg whites until stiff peaks form. Fold egg whites into puree. Layer crab meat and souffle mixture into sole circles, starting with the crab. Use half an ounce of crabmeat total per sole fillet. Squeeze lemon juice over crab during layering. Place souffles in a preheated 375 degree oven for 7 minutes. Souffle should be golden brown. Assemble the dish: Using a spatula, carefully remove the souffle to a serving plate. Spoon sauce around edge of plate. Garnish each plate with three grapefruit segments and sprigs of chervil.