recipe comes from The PanHandler
Who or what is The Panhandler I hear you ask.
This is what the Introduction in their catalogue
since 1988, The Panhandler is located at
the 3rd floor of the Prince's Building in Hong
Kong. Now this year we have opened our second
shop in Cheltenham in England. This catalogue
is an introduction to our range (cooking utensils
and accessories). Many of the items that we
offer are professional in quality, and are the
kind of utensils used by the world's top chefs
in the world's top kitchens".
anyone wants contact details then email Hub-UK
and we will put you in touch.
delicious recipes featured in their catalogue
come from enthusiastic home chef (and architect)
gms Sole fillet
1 tspn dried Tarragon
1 dstspn butter
1 tbspn flour
1 cup milk
1/2 medium onion, finely chopped
3 eggs, separated
slat, black and white pepper to taste
bunch fresh Dill
1 Lemon for garnish
approximately 10 mm of water in a shallow frying
pan on a gentle heat. Add salt, black pepper
and Tarragon and bring to a slow simmer. Cut
the fish in half lengthways and add to the simmering
water. Cook gently for 10 minutes, turning once.
Drain off water and place fish in a mixing bowl
and using a fork, break up into a mush. Set
aside to cool.
the butter in a non-stick saucepan and when
boiling sprinkle in the flour. Stir rapidly
for a few seconds until the mixture boils. Slowly
add the milk, beating continuously to avoid
the mixture becoming lumpy. When boiling, add
the chopped onion, salt and white pepper. Reduce
to a very low heat and continue to cook for
a further 15 minutes, stirring occasionally.
Remove from the heat and stir in the egg yolks.
the mixture to the fish, mix together and place
in the fridge until ready to cook. When ready
to cook, whisk the egg whites until stiff enough
to be able to turn the bowl upside down without
spillage and set aside.
butter 4 x 75 mm ramekins and place a few sprigs
of the fresh Dill on the base. Fold the egg
whites into the fish mixture and pour the mixture
equally into the ramekins. Place in a pre-heated
oven at 220º for about 45 minutes when
the mixture should have doubled in volume and
set. Do not open the oven at any time or the
soufflés will collapse.
a sharp knife around the edge of the ramekins
and invert them onto dessert plates. Serve with
a garnish of fresh Parsley and a Lemon wedge,
crunchy Hash Browns and a fresh green salad.