Fish salpicon souffle
Fish second courses
French cuisine
Months ago I adapted Merrill's Fish Salpicon, merging it with my corn salsa recipe.....and incorporated the leftovers in a soufflé, tricky things that they are. <br /> <br />BTW, Salpicon is a term in French cuisine applied to a preparation consisting of one or more ingredients, diced or minced, and bound with a sauce. The resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc. <br /> <br />Saying that, souffles are the perfect way to make risen gluten -free goods as the rise is provided by the eggs, whipped to white perfection. <br /> <br />And these soufflés, how do they rank? Well, a few hints - savoury, coconutty with chunks of fish. Make up your mind me dear....
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