Es's Smoked Tuna Soufflés With Parmesan Crust

Ingredients for 3 ramekins:
1 tablespoon softened butter
1 heaped teaspoon of finely grated parmesan cheese per ramekin
Method:
Nuke butter in a cup for 30 seconds in the microwave (it MUST NOT be melted, only soft) and use a paint brush and paint the inside and walls of all three ramekins with the butter.
Sprinkle 1 heaped teaspoon grated parmesan in each ramekin, and roll the ramekin in order to cover the base and walls with the cheese, and set aside.

For the soufflés
Ingredients:
40g butter
40g plain flour
A pinch of cayenne pepper
250ml milk
Large pinch of salt
3 large eggs, yolks and whites separated
1 x 170g tin smoked flaked tuna (drain from all oil). I ended up with ± 115g tuna
10-15 fresh chives, chopped
2 heaped tablespoons finely grated parmesan cheese for topping
To make the soufflés:
Make sure that you have all your ingredients ready and measured before you start.
Preheat over to 375F.
Melt the butter in a sauce pan, stir in the flour and cayenne pepper.
Cook the roux for 1-2 minutes, while stirring constantly.
Add in the milk, a little at a time, and continue to cook until well thickened, and season with salt.
Transfer the sauce to a medium-sized mixing bowl and allow to cool for a few minutes, before whisking in the egg yolks one at a time. Stir in the tuna and chopped chives.
While the sauce cools down, whisk the egg whites until they hold a stiff peak. Be sure to use a clean, grease free bowl.
Fold the egg whites into the sauce and tuna mixture, taking care not to over mix and lose the air.
Spoon the mixture equally between the 3 prepared ramekins.
Sprinkle over the grated parmesan and bake for 18-20 minutes until well risen and golden.
Note:  Sorry, but I missed to take a picture the moment it came out of the oven, but be assured that it was beautifully risen and well-rounded and filled the ramekin.  We were too eager to dig into this soufflé and only once we started to eat, did I realise I do not have a picture of the finished product.    Enjoy 🙂
Source: food ninemsn
Prepared, tried and tested by: Es Slabs‎