8 - 12 oz (250-350g) smoked haddock
3 Tbsp (1 1/2 oz) 40 g butter
1 1/4 cup (1/2 pint) 300 ml skimmed milk
1 oz (25 g)3 tbls flour (All purpose)
2 oz (50g) Gruyere cheese, grated
Freshly ground white pepper
4 eggs, separated
3 Tbsp (1 1/2 oz) 40 g butter
1 1/4 cup (1/2 pint) 300 ml skimmed milk
1 oz (25 g)3 tbls flour (All purpose)
2 oz (50g) Gruyere cheese, grated
Freshly ground white pepper
4 eggs, separated
method
1. Pre-heat the oven to gas mark 6, 400°F (200°C).
2. Using a scrap of the butter, lightly grease a 3 - 3 1/2 pint (1.7 - 2 litre) souffle dish.
3. Poach the haddock in the milk until just cooked, lift out with a perforated spoon, remove any skin and bones and flake the flesh.
4. You need 8 oz (250 g) of fish, so save any extra for another dish, and reserve the poaching liquid for the sauce, the amount you use for the souffle will vary according to the size of the eggs.
5. Now melt the remaining butter in a heavy pan and stir in the flour. Cook over a low heat without browning for 1 to 2 minutes, stirring all the time. Then gradually add the poaching milk and grated Gruyere, stirring constantly to make a creamy sauce.
6. Season with a little pepper and stir in the flaked fish.
7. Remove from the heat, and add the beaten egg yolks.
8. Whisk the egg whites until they are stiff (forming small points which stand straight up) and fold (do not stir) into the sauce.
9. Pour the mixture into the souffle dish.
10. To give the souffle a decorative 'cap', lightly score a trench around the top, about 1 in (2.5cm) in from the edge, and l in (2.5cm) down.
11. Bake in the middle of the oven for 25 to 30 minutes.
12. Serve as soon as it is cooked - a souffle cannot wait.
2. Using a scrap of the butter, lightly grease a 3 - 3 1/2 pint (1.7 - 2 litre) souffle dish.
3. Poach the haddock in the milk until just cooked, lift out with a perforated spoon, remove any skin and bones and flake the flesh.
4. You need 8 oz (250 g) of fish, so save any extra for another dish, and reserve the poaching liquid for the sauce, the amount you use for the souffle will vary according to the size of the eggs.
5. Now melt the remaining butter in a heavy pan and stir in the flour. Cook over a low heat without browning for 1 to 2 minutes, stirring all the time. Then gradually add the poaching milk and grated Gruyere, stirring constantly to make a creamy sauce.
6. Season with a little pepper and stir in the flaked fish.
7. Remove from the heat, and add the beaten egg yolks.
8. Whisk the egg whites until they are stiff (forming small points which stand straight up) and fold (do not stir) into the sauce.
9. Pour the mixture into the souffle dish.
10. To give the souffle a decorative 'cap', lightly score a trench around the top, about 1 in (2.5cm) in from the edge, and l in (2.5cm) down.
11. Bake in the middle of the oven for 25 to 30 minutes.
12. Serve as soon as it is cooked - a souffle cannot wait.
serving amount
serves 4
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