Egg Soufflé with Crayfish and Truffle

Name: Egg Soufflé with Crayfish and Truffle
Yield: 4
Ingredients: •4 organic eggs, whites and yolks separated; •2 pinches salt; •⅛ tsp ground white pepper; •1 tsp lemon juice; •12 crayfish (10/20 size), cleaned and deveined; •1 tbsp olive oil; •⅛ tsp ground white pepper; •1 clove garlic, minced; •2 tbsp parsley, chopped; •1 tbsp brandy; •1 tsp coarse sea salt; •5 black peppercorns; •3 ½ oz (100 g) baby spinach leaves; •1 tbsp olive oil; •1 clove garlic, crushed; •⅔ cup (20 g) whipped cream; •20 truffle sticks; •2 tbsp truffle juice; •20 small mushrooms (button and honey mushrooms); •3 tbsp crayfish or chicken stock; •1 tsp lemon juice; •4 thin slices of toasted bread

LevelHard

Fish and seafood

A refined dish featuring a fluffy organic egg soufflé, tender crayfish, truffle mushrooms, and spinach, served with a luxurious crayfish sauce.

This dish is a masterpiece for those who appreciate fine dining and a healthy lifestyle. A balanced combination of proteins and the right carbohydrates, featuring organic eggs, crayfish, truffle-infused mushrooms, and a spinach garnish. Crafted with seasonal ingredients, it showcases the artistry of French-inspired cuisine.

The recipe is a harmonious blend of flavors and textures. The creamy egg soufflé paired with the succulent crayfish tails and claws creates a dish that is elegant yet nourishing. The addition of truffles and crayfish stock elevates the taste to gourmet status, making it perfect for a special occasion.

Method

Prepare the Crayfish
Heat a pan with olive oil. Sauté the crayfish with garlic and parsley until fragrant.
Deglaze with brandy and cover for 2 minutes.
Season with white pepper and cook for another minute. Remove crayfish from the pan and cool.
Boil the claws in salted water with black peppercorns for 3 minutes. Cool in ice water and remove the shells.
Prepare the Garnish
Wash and dry the spinach. Reserve 20 leaves for decoration.
In a small saucepan, sauté mushrooms in olive oil. Deglaze with stock and lemon juice. Simmer for 5–10 minutes and cool.
Prepare the Egg Soufflé
Beat egg whites with a pinch of salt and pepper until soft peaks form. Add lemon juice and continue whisking until firm.
Place a portion of egg whites into an 8 cm ring mold. Add an egg yolk to the center and cover with more egg whites.
Steam in a steamer at 185°F (85°C) for 4 minutes.
Final Touches
Reheat the crayfish tails and claws in olive oil.
Sauté truffle sticks and mushrooms, then deglaze with truffle juice.
Sauté spinach briefly with garlic and season to taste.
Plating
Place a slice of toasted bread at the base of the plate.
Top with the prepared egg soufflé, crayfish, mushrooms, and spinach leaves.
Garnish with whipped cream and fresh truffles. Serve with crayfish sauce on the side.

The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.

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