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Smoked Haddock Souffle

1 lb of (preferably undyed) Smoked Haddock
2oz. Butter
Half Pint Milk
2 oz. Flour
1 med Onion (finely chopped)
5 Eggs.

You will need an oven proof dish of roughly 3 pt. capacity.

In a heavy saucepan with a lid sweat the finely chopped onion for ten mts. until very soft.
Poach the haddock gently, simmering for 4/5 mts. until just cooked through.
Strain off (but keep) the milk and flake the haddock discarding any skin or bones.
Stir the flour into the onions and butter and stir in well.
Add in the strained milk from the haddock, bring to a gentle simmer and simmer for 4 mts to cook in the flour.
Separate the 5 eggs.
Beat the yolks until well blended and whip the whites until stiff enough to hold their shape.
Set the oven to 190C ,375F, Gas 5.
Beat the yolks into the onions and milk and then fold in the flaked haddock.
Fold in one large spoon of the whipped whites to lighten the mixture and then fold in the remaining whites.
Grease the ovenproof dish lightly with some butter paper.
Set the dish into the oven and cook at the set temperature for 30 to 35 mts.
Ideally it should have a soft middle which provides the sauce.

If you quarter some small potatoes and lightly oil them they should cook at much the same time in the oven with the souffle.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef