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450 g/1 lb smoked haddock fillet, cut into pieces
1 small onion, sliced
250 ml/8 fl oz/1 cup milk
1 bay leaf
25 g/1 oz/2 tbsp unsalted (sweet) butter
15 g/0.5 oz/2 tbsp plain (all-purpose) flour
2.5 ml/0.5 tsp cayenne
Salt and freshly ground black pepper
15 ml/1 tbsp powdered gelatine
30 ml/2 tbsp water
Grated rind and juice of 1 lemon
150 ml double (heavy) cream
1/2 cucumber, sliced
Thin slices of buttered wholemeal or granary bread, to serve
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Method :
Put the haddock, onion, milk and bay leaf in a saucepan, bring to the
boil, cover and simmer for 10 minutes. Strain the fish and reserve the
cooking liquor. Remove the skin and bones and flake the fish finely. Melt
the butter over a low heat, then stir in the flour and cook for 2 minutes
until the mixture is very light golden. Whisk in the milk and cook,
stirring, for 3 minutes. Season to taste with cayenne, salt and pepper,
then remove from the heat, cover and leave to cool.
Mix the gelatine and water in a small heatproof bowl, then place the bowl
in a pan of hot water until the gelatine is transparent. Whisk the cream
until stiff. Fold the flaked fish and gelatine, lemon rind and juice and
cream into the sauce. Pour into a souffle dish and leave until set.
Garnish with the cucumber slices and serve with thin slices of wholemeal
or granary bread. |