1 lb (450 g) smoked haddock fillet
568 ml (1 pint) milk
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/2 cup (50 g) 2 oz flour, sifted
2 small cucumber, diced
3 eggs, separated
2 tbsp (30 ml) chopped fresh chives
568 ml (1 pint) milk
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/2 cup (50 g) 2 oz flour, sifted
2 small cucumber, diced
3 eggs, separated
2 tbsp (30 ml) chopped fresh chives
method
1. Put the fish in a saucepan with 450 ml (3/4 pint) milk. Season. Cook very gently for 10 minutes, until fish is cooked. Drain, reserving liquid. Flake fish, discarding all the skin and any bones.
2. Melt the butter in a pan, add flour and cook, stirring, for 1 minute. Gradually stir in the reserved liquid and remaining milk. Bring to the boil and cook, stirring, for 2 minutes. Season.
3. Pour half the mixture into a buttered 1.25-litre (2 1/2 pint) souffle dish and stir in the flaked fish and cucumber.
4. Add the egg yolks and 1 5 ml (1 tbsp) chives to remaining sauce. Whisk the egg whites until stiff and fold into the sauce.
5. Pour over fish in dish, sprinkle with remaining chopped chives and bake in the oven at 200°C (400°F) mark 6 for 40-45 minutes, until well risen and golden.
2. Melt the butter in a pan, add flour and cook, stirring, for 1 minute. Gradually stir in the reserved liquid and remaining milk. Bring to the boil and cook, stirring, for 2 minutes. Season.
3. Pour half the mixture into a buttered 1.25-litre (2 1/2 pint) souffle dish and stir in the flaked fish and cucumber.
4. Add the egg yolks and 1 5 ml (1 tbsp) chives to remaining sauce. Whisk the egg whites until stiff and fold into the sauce.
5. Pour over fish in dish, sprinkle with remaining chopped chives and bake in the oven at 200°C (400°F) mark 6 for 40-45 minutes, until well risen and golden.
serving amount
serves 6
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