Fish soufflé

admin, January 3, 2015

Ingredients:

  1. 2 tbsp (25 g) 1 oz butter
  2. 3 tbls (25 g) 1 oz flour
  3. 2/3 cup (150 ml) 1/4 pt milk
  4. 4 oz (100 g) Cheddar cheese, grated
  5. 8 oz (225 g) cooked cod or haddock, skinned, boned and flaked.
  6. 2 eggs, separated
  7. salt pepper
  8. squeeze of lemon juice
  9. 2 teaspoon dry mustard powder

 

Directions:

  1. Melt the butter in a saucepan and add the flour.
  1. Cook, stirring, for 1 minute, then gradually stir in the milk and the grated cheese. Cook, stirring, until thick.
  1. Remove from the heat and add the fish. Pound together, then beat in the egg yolks, salt, pepper, lemon juice and mustard powder.
  1. Whisk the egg whites until stiff and fold into the fish mixture.
  1. Spoon into a greased mould. Cook in a moderately hot oven (190° – 200°C ( 375 – 400°F), Gas Mark 5 – 6 for 30 minutes.
  1. Serve at once.

 

Serving Size: 4

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