More of a smoked haddock soufflé really. The quantities will serve 4 people as a main course, but if you want to do it as a starter, you can put the mixture into ramekin dishes and cook in the oven instead. This will be enough for 6 to 8 ramekins, depending on the size of your dishes.
- 1 fillet Natural Smoked Haddock, weighing about 6oz to 8oz
- ½ pint milk
- 1oz butter
- ½oz plain flour
- 3 eggs
- 3 tablespoons single cream, coarsely ground black pepper
- 1 tablespoon freshly grated Parmesan
- Pour the milk into a saucepan with a slice of onion, a bayleaf, a couple of slice of carrot and 3 or 4 whole peppercorns.
- Bring almost to the boil. Place the Smoked Haddock in a flat dish and pour the milk over it.
- Leave to stand for ten minutes by which time your fish will be cooked.
- Remove from the milk, skin and flake the fish carefully checking for bones.
- Strain and reserve the cooking liquid. Melt half the butter in a small non-stick saucepan, add the flour and stir over the heat for one minute or so.
- Next add half the milk in which you poached the fish, and cook gently for a minute or two, until the sauce thickens.
- Separate the eggs and beat the yolks with 2 tablespoons of the cream.
- Season with pepper only (salt is unnecessary due to the saltiness of the fish). Stir this into the white sauce.
- Add the Smoked Haddock and half the Parmesan.
- Whisk the egg whites to medium peaks and fold very gently into the sauce.
- In a non-stick oven proof frying pan, melt the remaining butter, coating the whole pan with melted butter.
- When nice and hot, pour in your mixture and cook until it starts to set.
- At this stage, sprinkle the remaining Parmesan over the top and pour over the remaining cream.
- Place under a pre-heated hot grill until golden and delicious.
- Serve with lots of crusty bread for mopping up every last bit!