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Souffle Arnold Bennett

450g(1 lb.) Smoked Haddock
280ml (1/2 pt.) Milk
30g (1 oz.) Butter
30g (1 oz.) Flour
2 Tbs. chopped fresh Chives
175g(6 oz.) mature Cheddar
6 lge Eggs

Put the haddock into a saucepan, cover with the milk and bring to the boil.
Simmer for 3 mts. and then strain off the milk (but keep this).
Put the haddock into a bowl and remove any skin or bones and then flake the flesh roughly. You can do this with two forks or with your fingers.
Melt the butter on a gentle heat and then stir in the flour. Add the milk in which you cooked the haddock and bring it back to the boil, whisking from time to time to make sure it doesn't form lumps. At this stage add the chives and the cheddar ( which you have grated) Let this come back to the boil and then take off the heat.
Separate the eggs and stir the yolks into the cheese sauce. Beat the whites until they are very thick and shiney. Mix the flaked haddock into the sauce mixture and then fold three spoons of the whipped whites into this to lighten it. Now fold in the remaining whites and then spoon this into a buttered souffle dish (any ovenproof dish of roughly 3 pt. capacity will do)
Have the oven set at Gas 4, 175C , 350 F. and cook the souffle at this temperature for 25 to 30 mts. It should rise well and be quite brown at the top.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef