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Baked Fish Souffle

Whiting fillets, or fillets of any white fish, instantly become more special when made into a fluffy soufflé.

 
 
 Baked Fish Souffle

  Serves 4

Ingredients
 350g whiting fillets, cooked in 275ml semi-skimmed milk, then strained with the milk reserved
 50g butter
 40g plain flour
 4 large egg yolks
 2 tablespoons grated Parmesan cheese
 2 teaspoons lemon juice
 1 tablespoon finely chopped parsley
 1 teaspoon anchovy essence or paste
 3 spring onions, finely sliced
 5 large egg whites
 Salt and cayenne pepper
 Preheat the oven to 200˚C/400˚F/gas mark 6.
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Equipment
There is no list of equipment specified for this recipe.

This recipe first appeared in Delia's Frugal Food.

Method

Flake the fish, discarding the skin and bones as you go, then put it on one side while you make a sauce by melting the butter in a saucepan and stirring in the flour.

Cook this for a minute or two before gradually adding the strained milk. Bring to the boil, stirring, and boil gently for 1 minute.

Then remove the pan from the heat and beat in the egg yolks, 1 tablespoon of Parmesan cheese, the lemon juice, parsley, anchovy essence or paste, spring onions and the fish.

Season well with salt and ½ teaspoon of cayenne pepper.

Next whisk the egg whites to the stiff-peak stage.

Then fold them into the fish mixture, taste and season again if necessary.

Now pour the mixture into a buttered 1.7 litre soufflé dish or deep baking dish, and sprinkle with the remaining Parmesan cheese. Transfer the soufflé to the oven, placing it on a baking sheet, and turn down the heat immediately to 190˚C/375˚F/gas mark 5.

Cook for 35-40 minutes, or until the soufflé is well risen and golden brown, then serve absolutely immediately.

 

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