A souffledfish dish, Haddock Souffle is ideal for luncheon or supper when served with a green salad. If you would like to serve this dish as part of a dinner party menu, as savoury or fish course, use a medium-sized souffle dish and allow another
5 minutes cooking time.
10 fl. oz. water
10 oz. smoked or fresh haddock
1 teaspoon butter
1 tablespoons flour
5 fl. oz. milk
2 oz. Cheddar cheese, grated
1 teaspoon grated lemon rind
½ teaspoon dried or
1 teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper egg yolks egg whites
In a large frying-pan, heat the water and fish over moderate heat. When the water begins to simmer, reduce the heat to low, cover the pan and cook for 6 minutes or until the fish flakes easily when tested with a fork. Remove the pan from the heat and, with a slotted spoon, transfer the fish to a plate. Flake it and discard the skin and any bones. Reserve 5 fluid ounces of the cooking liquid.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Using the butter, grease a medium-sized souffle dish. Set aside.
In a medium-sized saucepan, mix together half the reserved cooking liquid and the flour with a wooden spoon to make a smooth paste. Stir in the remaining cooking liquid and the milk. Place the pan over moderate heat and, stirring con stantly, bring to the boil. Boil the sauce for 2 minutes.
Remove the pan from the heat. Stir in the flaked fish, the cheese, lemon rind, dill, salt and pepper. Beat well and stir in the egg yolks. Set aside.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the fish mixture. Spoon the mixture into the souffle dish.
Place the dish in the oven and bake for 30 minutes or until the souffle is well risen and a deep golden brown.
Remove the souffle from the oven and serve immediately.