5 fl oz (150 ml) milk
1/2 onion
1 celery stick, trimmed
1 small carrot, peeled
1 x (8 oz (225 g)) smoked mackerel, filleted
juice of 1 lemon
freshly ground black pepper
1 oz (25 g) butter
1 oz (25 g) flour
3 eggs, separated
1 tbsp grated Parmesan
1/2 onion
1 celery stick, trimmed
1 small carrot, peeled
1 x (8 oz (225 g)) smoked mackerel, filleted
juice of 1 lemon
freshly ground black pepper
1 oz (25 g) butter
1 oz (25 g) flour
3 eggs, separated
1 tbsp grated Parmesan
method
1. Infuse the milk with the onion, celery and carrot for 15 minutes. Remove any skin and bones from the mackerel and mash the flesh with the lemon juice and pepper.
2. Spoon into 6 greased ramekin dishes. Strain the milk. Melt butter in a pan. Remove from heat, stir in flour and cook for 1 minute. Gradually stir in the milk until smooth.
3. Then cook, stirring for 1 minute. Beat in the egg yolks. Stiffly beat the egg whites and stir a little into the egg yolk mixture. Gently fold in the remaining egg whites. Spoon on top of the mackerel and bake at Mark 6 (220°C) 400°F for 15 to 20 minutes, until puffed and golden. Sprinkle with Parmesan.
2. Spoon into 6 greased ramekin dishes. Strain the milk. Melt butter in a pan. Remove from heat, stir in flour and cook for 1 minute. Gradually stir in the milk until smooth.
3. Then cook, stirring for 1 minute. Beat in the egg yolks. Stiffly beat the egg whites and stir a little into the egg yolk mixture. Gently fold in the remaining egg whites. Spoon on top of the mackerel and bake at Mark 6 (220°C) 400°F for 15 to 20 minutes, until puffed and golden. Sprinkle with Parmesan.
serving amount
serves 6
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