Baker’s Souffle
March 6th, 2008 by admin¼ cup plus 2 tablespoons butter,
softened
8 slices French bread, ¼ inch thick
¼ lb smoked haddock
approximately 2/3 cup milk
¼ cup all-purpose flour
3 eggs, separated
1/2 cup grated Cheddar cheese
Thickly butter the inside of a 900 ml/11/2 pint/4 cup souffle dish.
Spread 50 g/2 oz/1/4 cup of the softened butter on both sides of the
bread slices and use to line the sides of the souffle dish. Poach the
haddock in milk for 5 minutes, then strain, reserving the milk. Make
up the milk to 150 ml/1/4 pint2/3 cup, if necessary. Flake the haddock,
taking care to remove all bones. Whisk the remaining butter, the
flour and the poaching milk together in a pan. Bring to the boil,
whisking continuously. When the sauce has thickened, cool slightly.
then beat in the egg yolks. Add the haddock ? and cheese. Whisk the
egg whites until just stiff and fold into the sauce mixture. Pour into
the souffle dish being careful not to disturb the bread. Bake in a
preheated moderately hot oven (200C/400F, Gas Mark 6) for about
35 minutes, until well risen and golden brown. Serve immediately
with peas or French (green) beans.
For babies aged 6 months to 1 year: scoop some of the moist souffle
from the centre. Add a little boiled milk, if necessary, to make a
creamy consistency. Serve with pureed vegetables.
Serves 1 adult and 2 children
Posted in Fish |