Spinach Souffle with Anchovy Sauce

Name: Spinach Souffle with Anchovy Sauce
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 3 egg yolks; 600 ml (1 pt) milk, heated and infused with onion, bay leaf and clove; 75 g (3 oz) plain flour; 1 × 50 g (2 oz) can anchovy fillets, squeezed free from oil; 100 g (4 oz) spinach leaves, stalks removed; 225 g (8 oz) clarified butter, melted; 4 eggs, separated; salt; lemon juice to taste; 75 g (3 oz) unsalted butter; a pinch of cayenne pepper; a pinch of ground nutmeg; 1 tbls water

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

75 g (3 oz) unsalted butter
75 g (3

Europe
United Kingdom
Fish course
Starter
Pescatarian

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Make a roux by melting the butter and adding the flour. Cook slowly; do not allow it to colour. Add the strained infused milk to the roux gradually, stirring constantly, making sure there are no lumps. When all the milk has been added