Find your recipes and restaurants here

Haddock soufflé

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 12
Servings 4


  • 230
    haddock fillet
  • 450
    lite Nestlé Ideal Evaporated Milk
  • 100
  • 60
  • 1
    red pepper, cored, de-seeded and diced
  • 4
    spring onions, sliced
  • 50
    cake flour
  • 4
    egg yolks
  • 100
    Gruyère cheese, grated
  • salt and freshly ground black pepper
  • 6
    egg whites
  • pinch of cream of tartar


1. Poach haddock in milk and water. Remove cooked fish and flake, strain milk and reserve 400 ml milk to make white sauce. 2. Melt half the butter and sauté the red pepper and spring onions (including 4 cm of the green stem) for 5 minutes. Add the haddock and cook for a further 5 minutes. Set aside. 3. Melt the remaining butter in a saucepan. Add the flour and cook, stirring constantly, for 1 minute. Gradually stir in the milk and cook, stirring constantly, until smooth and thick. 4. Remove from heat, allow to cool slightly, stir in the egg yolks, one at a time, whisking well after each addition. Stir in the fish and onion mixture, cheese, sage and season to taste. 5. Butter a 1 1/2 litre soufflé dish. Beat the egg whites with a pinch of salt until foamy. Sprinkle with cream of tartar and continue beating until stiff but not dry. Gently fold the beaten whites into the fish base. Pour into the prepared dish. 6. Bake at 200 ºC until well puffed and golden, but still slightly moist in the centre, about 30 minutes. Serve immediately. Serves 4-6

Read more on: fish/seafood


Chickpea mayo avo smash

2019-08-19 16:17 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.