SHRIMP SOUFFLE STUFFED FILETS / Hollandaise sauce
SOUFFLE Proc/smooth filet trimmings, 1/2 lb Icelandic shrimp, 2 tb brandy, tb tomato paste. Fold in 1/2 c egg whites. Chill 30 min, then fold in 2 tb chopped shallots, 3/4 c cream; s/p.
FILETS S/p 12 fillets. Roll up length-wise into a cylinder, center cavity is an inch in diameter. Pipe in soufflé; secure w/ length of chive.
FINAL Pour 2 c wh/wine in pot; set rack well above surface (can suspend on small upended coffee cups). Set rolls on rack not touching. Turn on heat; boil a min; turn heat off. Leave pot on stove 5 min, turn on heat; boil a min. Leave rolls in pot two min (should be ready).
SERVE w/ Hollandaise.
Hollandaise Sauce Beat 4 egg yolks light colored. Add 1 1/4 c heated butter very slowly while beating. S/p, add lemon juice; keep warm in thermos.