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Seafood And Watercress Soufflé

This unusual dish has a layer of creamy fish and a layer of watercress souffle-light in texture and rich in flavour. Use any combination of white fish: try monkfish and lemon sole for a special occasion and a few sliced scallops for extra luxury.

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500 g (1 lb) whitefish, e.g. plaice fillets, lemon sole, skinned
2 tablespoons dry white wine
2 teaspoons cornflour
3 tablespoons double cream
6 eggs, separated
125 g (4 oz) peeled prawns
40 g (1½ oz) butter
40 g (1½ oz) plain flour
300 ml (½ pint) milk
¼ teaspoon ground mace
Pinch of cayenne pepper
2 bunches watercress, chopped finely
2 tablespoons grated Parmesan cheese
Salt and pepper to taste

To Garnish:

Watercress sprigs
Unpeeled prawns


Serves: 4


Cut the fish into 2.5 cm (1 inch) pieces and place in a dish. Sprinkle with the wine, cover and cook on HIGH for 3 minutes. Drain thoroughly, reserving the liquor.

Blend together the cornflour, cream and 1 egg yolk in a bowl, then gradually stir in the fish liquor. Cook on HIGH for 2 minutes, whisking every 30 seconds. Whisk again until smooth and season with salt and pepper.

Carefully fold the cooked fish and the prawns into the sauce, then spoon into a greased 23 cm (9 inch) soufflé dish or microwave container.

Place the butter in a large bowl and microwave on HIGH for 1 minute. Beat in the flour, then gradually add the milk. Cook on HIGH for 2 minutes, stirring every 30 seconds, then give the sauce a good whisk until glossy. Season with the mace, cayenne, and salt and pepper.

Add the remaining egg yolks, heating well after each addition, then stir in the watercress and Parmesan cheese.

Whisk the egg whites until stiff, then carefully fold into the watercress mixture. Pour into the dish, covering the fish evenly, and cook on HIGH for 10 minutes.

Leave to stand for 2 minutes; the soufflé will shrink away from the edge.

Carefully turn out onto a warmed serving plate and garnish with watercress and prawns to serve. 

Preparation time: 25 minutes
Power setting: HIGH
Cooking time: 18 minutes
Standing time: 2 minutes

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