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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

 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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This recipe first appeared in Delia's Frugal Food.


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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