Smoked Haddock Soufflé

Name: Smoked Haddock Soufflé
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 tablespoons (30 g) butter; 3 tablespoons dry sherry; 1 large smoked haddock, about 1½ lb (¾ kg) fillets, fresh or frozen, will not give quite such a distinctive flavour; ⅝ cup (1.5 dl) double cream; Salt and pepper; ¾ stick (90 g) butter; ½ cup (60 g) flour; 1¼ cups (3 dl) single cream; ¼ lb (120 g) mushrooms, very finely chopped; 4 eggs, yolks and whites separated and both well beaten; ¼ teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

White’s Club was started in 1693 as White’s Chocolate House and it cost two pence to enter. It was frequented by Beau Brummel and, as a club during the Regency, was noted for the high play at its tables. This haddock soufflé was usually served as a late supper dish.

Ingredients

1 large smoked haddock, about 1½ lb (¾ kg) fillets, fresh or frozen, will not give quite such a distinctive flavour

Europe
United Kingdom
Engalnd
Supper
Fish course
Pescatarian
London

Method

Poach the haddock gently in a pan of boiling water for 10 minutes. Lift it out and flake the flesh finely, discarding all skin and bone.

Melt the butter and stir in the flour to make a roux. Cook, stirring, for 1 minute but do not allow it to colour. Stir in the single cream and add the pepper. Stir in the haddock and the egg yolks and beat for a minute with a wooden spoon. Fold in the