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Recipe for :

Sole Soufflé

This recipe comes from The PanHandler 2001 catalogue. Who or what is The Panhandler I hear you ask. This is what the Introduction in their catalogue said:

"Established 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".

If anyone wants contact details then email Hub-UK <click here> and we will put you in touch.

The delicious recipes featured in their catalogue come from enthusiastic home chef (and architect) Tim Forster-Wright.


250 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

  • Place 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.
  • Melt 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.
  • Add 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.
  • Lightly 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.
  • Run 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.

Tim Forster-Wright

© Tim Forster-Wright