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Catfish Brie Soufflé

A soufflé made with catfish, brie, parmesan, and egg whites.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Cheese and parmesan cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,041 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Catfish Brie Soufflé

Oven350-degree oven
Timeabout 55 minutes

Ingredients

Directions

Prepare

  1. Bring water to a boil in a large skillet.

  2. Add catfish.

  3. Return to boil; reduce heat.

  4. Cover and simmer gently for 5 to 7 minutes or until fish flakes easily.

  5. Remove from water.

  6. Cool slightly.

  7. Finely chop catfish; set aside.

  8. Position a piece of buttered foil around a 1 1/2‑quart soufflé dish, letting it extend 2 inches above the top.

  9. Fasten the foil with tape.

Make the base

  1. In a large saucepan, melt butter or margarine.

  2. Stir in flour.

  3. Add milk all at once.

  4. Cook and stir until thickened and bubbly.

  5. Stir in Brie cheese, a little at a time, until cheese melts.

  6. Remove from heat.

  7. Stir in Parmesan cheese, chives or parsley, lemon peel, salt, and pepper.

  8. Stir in cooked catfish.

  9. Beat egg yolks with a fork until combined.

  10. Stir into cheese mixture.

Fold and bake

  1. In another mixing bowl, beat egg whites until stiff peaks form.

  2. Gently fold about 2 cups of the beaten egg whites into the cheese mixture.

  3. Gradually pour cheese mixture over remaining beaten egg whites, folding to combine.

  4. Pour into prepared soufflé dish.

  5. If desired, chill, uncovered, for up to 2 hours.

  6. Bake in a 350‑degree oven about 55 minutes or until a knife inserted near the center comes out clean.

  7. Gently peel off foil; serve immediately.

Nutrition, whole recipe (rough)

572Calories
32 gProtein
42 gFat
20 gCarbs

Counts 10 of 13 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Chive1 tbsp (3g)1
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Catfishnot in our table0
Brienot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + parmesan cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Brie + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together161 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into stiff peaks, they trap air that lifts the soufflé and gives it an airy structure.
Egg yolks
Enrich the base and help it set into a tender, custardy texture as it bakes.
Brie cheese
Melts into the base, adding richness and a smooth, creamy texture.
Milk
Forms the liquid base with melted butter, giving the cheese mixture body and moisture.
Parmesan cheese
Adds savory, salty flavor and helps the top brown during baking.
Catfish
Supplies the main protein and mild flavor, flaked finely through the cheese base.

The step that matters

Folding the egg whites. Fold gently so the whipped whites keep their trapped air. Overmixing or deflating them leaves a dense, flat soufflé instead of a light, risen one.

Swap the lemon

How well each one fits the dish's main ingredients (catfish, butter, milk, brie, cheese, parmesan cheese, chive):

  1. Grapefits better
  2. Applefits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against catfish, butter, milk, brie, cheese, parmesan cheese, chive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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