Published on 8th July 2016
HADDOCK SOUFFLÉ
SOUFFLÉ
Ingredients:
- 500g Natural smoked haddock
- 500 ml Full fat milk
- 80g plain flour
- 75g butter
- 100g cheddar cheese
- 100g Parmesan cheese
- 15g anchovies sauce
- 15g English mustard
- 1.5g Tabasco
- 9g egg whites
- 9g egg yolks
Method:
- Poach the smoked haddock in the milk
- Make a roux with the butter and flour
- Slowly add milk to make a bechamel
- Add egg yolks, cheese, anchovy, mustard and Tabasco and mix
- Whisk the egg whites to a medium peak
- Add half the whites to and mix
- Add the rest of the whites and fold careful keeping as much air in them as possible
- Place into buttered moulds
- Bake for 15mins at 170 c
CHIVE VELOUTE
Ingredients:
- 1/2 banana shallot (finely chopped)
- 1 small glass white wine. (150ml)
- 2 tablespoons white wine vinegar
- 1 teaspoon of English mustard
- 250g diced butter
- 2 table spoons of finely chopped chives.
- 1/2 the juice of a lemon
- Salt and pepper
Method:
- Sweet down the shallot in a sauce pan for five minutes without any colour
- Add the white wine and the white wine vinegar
- Reduce by 1/2
- Whisk the diced butter into the sauce pan on a low heat until the cause begins to thicken and has a nice shine to it
- Pass the sauce through a fine sieve
- Add the salt and pepper, English mustard, lemon juice and chives
- Pour over the haddock soufflé and serve.
Courtesy of: The Churchill Arms
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