Smoked haddock and spinach souffle

4 servings

Ingredients

Quantity Ingredient
Melted Butter
2 tablespoons White Breadcrumbs
1 pounds Smoked Haddock Fillet
1¼ cup Milk
1 Bay Leaf
½ small Onion
6 Peppercorns
1 pounds Spinach
1 ounce Butter
1 ounce Flour
Salt
Ground Black Pepper
¼ teaspoon Mustard Powder
4 larges Eggs

Directions

Notes:

Preparation Time: 30 minutes Cooking Time: 1½ hours Preparation:

Separate the eggs.

1. Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf. Brush a 1.2l souffle dish with the melted butter and coat with the breadcrumbs. Lay the smoked haddock in a shallow ovenproof dish and cover with half of the milk. Add the bay leaf, onion and peppercorns, cover lightly with a lid or foil and bake in the oven for 30 minutes or until the fish is cooked. Strain the milk through a sieve and reserve. Mash the haddock finely with the back of a fork, then set it aside.

2. Rinse and shake exccess water from the spinach and put it into a large non-aluminium pan. Set it over a low heat and cook gently for 5 minutes or until soft. Drain, allow to cool a little, then chop finely.

3. Melt the butter, stir in the flour and cook for 30 seconds. Take the pan from the heat and bring the sauce to the boil. Simmer it for 1 minute and then remove it from the heat, season and add the mustard powder. Allow the sauce to cool slightly, and then beat in the egg yolks. Stir in the mashed haddock and spinach.

4. Whisk the egg whites until they are stiff. Fold two large spoonfuls into the sauce to slacken it, then gently fold in the remaining egg whites. Spoon the mixture into the prepared souffle dish, place on the heated baking tray and cook for 40-45 minutes or until well-risen and rich-brown in colour.

Serve immediately.

Submitted By KAZ LANGRIDGE On 05-21-95

Related recipes