Fish soufflé

Recipe from: 7/5/1990 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 250
    g
    haddock, skin removed while still frozen
  • 300
    ml
    milk
  • 1
    bay leaf
  • 1
    sprig parsley
  • 50
    ml
    butter
  • 50
    ml
    cake flour
  • 50
    ml
    sour cream
  • 5
    ml
    salt
  • 1
    ml
    black pepper
  • 15
    ml
    lemon juice
  • 30
    ml
    parsley, chopped
  • 5
    ml
    medium-strong prepared mustard
  • 3
    extra-large eggs, separated
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Prepare a 1,5 litre soufflé dish. Poach the fish for 10 minutes in the milk to which you have added the bay leaf and parsley. Drain, reserving the liquid. Flake the fish. Melt the butter in a saucepan and add the cake flour. Remove from the heat and stir until a 'smooth paste is formed. Cook for another minute, stirring continuously. Blend the liquid and sour cream and slowly add to the mixture, stirring continuously. Return to the heat and boil well. Season with salt, pepper, lemon juice, parsley, and mustard. Cool slightly and beat the egg yolks into the mixture, one by one. Add the, flaked fish and mix. Beat the egg whites until stiff peaks are formed and fold into the mixture. Turn the mixture into the prepared dish. Run your finger round the inner edge of the dish to allow the soufflé to puff out into a crown. Bake for about 35 minutes or until the point of a knife comes out clean when inserted into the centre to the soufflé Serve immediately with a fresh salad. Serves 4.
 

Read more on: fish/seafood  |  bake
 

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