Smoked Haddock Soufflé

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 small smoked haddock on the bone — approx. ¾ lb
  • ½ pint milk


Preheat oven to Reg 6/400°. Cook the haddock in the milk and water with a knob of butter for ten minutes. Do not let it catch on the bottom of the pan; it is a good idea to cook it skin side up. When it is cooked, strain off the liquid and keep half a pint. Flake the haddock, removing