The Cartoon Kitchen: Whitefish Souffl\u00e9

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on a whitefish soufflé. —Ed Levine

The Cartoon Kitchen: Whitefish Soufflé

About This Recipe


  • 5 eggs
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 1 1/2 cup hot milk
  • Cardamom
  • 1 teaspoon Dijon mustard
  • 6-8 oz smoked whitefish


  1. 1

    Separate the eggs. Heat the flour with the butter and sauté a bit. Slowly add hot milk and a pinch ground cardamom. Stir until smooth.

  2. 2

    Cool the mixture then add the Dijon mustard and 4 yolks. Flake smoked whitefish, stir in, and set aside.

  3. 3

    Beat the 5 egg whites stiff and fold quickly into the other. Turn into buttered 7-8 cup soufflé dish. Bake at 375° for 45 minutes.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: