450 g (1 lb) smoked haddock
300 ml (1/2 pt) milk
25 g (1 oz) butter
25 g (1 oz) flour
salt and freshly ground pepper
pinch cayenne
pinch of grated nutmeg
4 egg yolks
30 ml (2 tbsp) single cream
6 egg whites
300 ml (1/2 pt) milk
25 g (1 oz) butter
25 g (1 oz) flour
salt and freshly ground pepper
pinch cayenne
pinch of grated nutmeg
4 egg yolks
30 ml (2 tbsp) single cream
6 egg whites
method
1. Poach the smoked haddock in the milk with a quarter of the butter for about 10 minutes over a low heat until just cooked.
2. Drain the liquid and make up to 300ml (1/2 pt) with a little water if necessary.
3. Skin and flake the fish.
4. Melt the remaining butter in a saucepan and make a roux with the flour.
5. Season the fish liquid and add the cayenne and nutmeg.
6. Be careful with the salt as smoked fish can be salty.
7. Add the fish liquor to the roux and make a thick smooth sauce.
8. Add a little of the warm sauce to the egg yolks mixed with the cream and then return to the sauce.
9. Add half the flaked fish.
10. Prepare a 17 cm (7 in) souffle dish by oiling well.
11. Put the other half of the fish in the bottom of the dish.
12. Whisk the egg whites until fluffy but not too stiff and fold carefully into the mixture.
13. Turn into the souffle dish and cook for about 30 - 35 minutes at 200°C (400°F) Gas 6.
14. Serve immediately with a crisp salad for lunch or supper, or as the fish course or appetizer for a dinner party.
2. Drain the liquid and make up to 300ml (1/2 pt) with a little water if necessary.
3. Skin and flake the fish.
4. Melt the remaining butter in a saucepan and make a roux with the flour.
5. Season the fish liquid and add the cayenne and nutmeg.
6. Be careful with the salt as smoked fish can be salty.
7. Add the fish liquor to the roux and make a thick smooth sauce.
8. Add a little of the warm sauce to the egg yolks mixed with the cream and then return to the sauce.
9. Add half the flaked fish.
10. Prepare a 17 cm (7 in) souffle dish by oiling well.
11. Put the other half of the fish in the bottom of the dish.
12. Whisk the egg whites until fluffy but not too stiff and fold carefully into the mixture.
13. Turn into the souffle dish and cook for about 30 - 35 minutes at 200°C (400°F) Gas 6.
14. Serve immediately with a crisp salad for lunch or supper, or as the fish course or appetizer for a dinner party.
serving amount
serves 4
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