Sunday, December 02, 2007

Photo of the Week: Paupiette of Sole with Parmesan Souffles

These bite-sized souffles have been one of my favorite things that I've made so far in culinary school. The base is a thin fillet of sole coiled into a ring and tied with a thin strip of blanched scallion. Around this, we wrapped a "collar" of aluminum foil and spooned the Parmesan souffle on top of the sole. (The collar is used to support the souffle as it rises and is removed right before serving.)

These little guys are fantastically light. The texture of the flaky sole and the creamy souffle play off each other nicely, and the hint of Parmesan brings out the flavor of the sole. In my humble opinion, of course.


crankopotamus said...


rebekah said...

yum! can we do an xmas eve tasting? plz?

Angelina said...

So, obviously I wouldn't eat this what with my inability to swallow fish of any kind...but am I allowed to admire the beauty of it?

To be able to make food so pretty is a real gift.