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225 g/8 oz haddock or other white fish fillet
150 ml/0.25 pt milk
15 g/0.5 oz/1 tbsp butter or margarine
15 g/0.5 oz/2 tbsp plain (all-purpose) flour
Salt and freshly ground black pepper
3 eggs, separated
100 g/4 oz cooked, peeled prawns (shrimp)
15 g/0.5 0z/0.25 cup fresh breadcrumbs
25 g/1 oz/0.25 cup Cheddar cheese, grated
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Method :
Place the haddock and milk in a pan, bring to a simmer, then poach for
about 8 minutes until the fish flakes when tested with a fork. Lift out
the fish, reserving the milk, take off the skin and flake the flesh. Melt
the butter or margarine in a saucepan, stir in the flour and cook for 1
minute. Whisk in the milk in which the fish was cooked, season to taste
and cook, stirring, until the sauce thickens. Remove from the heat and
beat in the egg yolks, then add the haddock and prawns. Whisk the egg
whites until stiff and fold them into the sauce and pour into a greased 18
cm/7 in soufflé dish. Sprinkle with the breadcrumbs and cheese and bake in
a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes until well risen
and golden brown. Serve immediately. |