Smoked Haddock Soufflé

Name: Smoked Haddock Soufflé
Yield: For 3-4
Ingredients: knob of butter; ½ pint water; ½ pint milk; 1 small smoked haddock on the bone — approx. ¾ lb; 4 eggs plus 1 egg white; 4 eggs plus 1 egg white; 2 oz butter; 1½ oz flour; salt and freshly ground pepper; salt and freshly ground pepper; 1 oz Gruyère, freshly grated; 1 oz Parmesan, freshly grated

Preparation info

For
3-4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

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

Lunch
Pescatarian

Method

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