Fish soufflé

YOU
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

250.00 g haddock — skinned
300.00 ml milk
1.00 bay leaves
1.00 fresh parsley
50.00 ml butter
50.00 ml flour — cake
50.00 ml sour cream
5.00 ml salt
1.00 ml freshly ground black pepper
15.00 ml lemon juice
30.00 ml fresh parsley — chopped
5.00 ml mustard
3.00 eggs — extra-large, seperated
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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.



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