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Recipe for :

Smoked Mackerel Soufflé
 

M & M RichardsonThis recipe comes from the web site of M & M Richardson - they sell fresh fish straight to your door. What I love about this is it gives you the opportunity to buy fresh produce.

This is how they describe themselves:

We are a family owned fresh fish supplier situated on the Dungeness Point in Kent, England. We have been an established name in the area for over one hundred and fifty years. Our fresh fish is caught from the premier fishing grounds in the English Channel, by local Dungeness boats.

Delivery - all our products are freshly packed and delivered express next day delivery, Tuesday to Friday, to your home or bussiness.

Preparation - all our fish are cleaned, gutted and inspected at sea, to ensure that you only recieve the finest produce, which we can prepare and fillet to your own requirements.


"Although the soufflé was originally a French speciality it made an impact on English cooking in the mid-19th century when cheese soufflé became a spectacular and popular party piece. Smoked fish makes a good soufflé base and you can replace the mackerel with trout or other smoked fish - even smoked salmon offcuts".

Ingredients

75g cooked smoked mackerel, skinned, boned and finely flaked
4 eggs, separated + 1 extra egg white
200 ml Milk
a few onion and carrot slices
1 Bay leaf
6 black peppercorns
2 tbsp plain flour
25g butter

Method

  • Pre-heat oven to 180 °C / 350 °F / Gas 4. Butter a 1.3 litre (2¼ pint) soufflé dish.
  • Put the milk in a saucepan with the onion and carrot slices, bay leaf and peppercorns. Slowly bring to the boil, remove from the heat, cover and leave to infuse for 30 minutes. strain and reserve the milk.
  • Put the flour, butter and reserved milk in a saucepan and heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer or 1 - 2 minutes. Leave to cool slightly.
  • Beat the yolks into the cooled sauce, one at a time. Sprinkle the fish over the sauce. Stir in the fish until evenly blended. Whisk the egg whites until stiff.
  • Mix one large spoonful of egg white into the sauce to lighten its texture. Gently pour the sauce over the remaining egg whites and cut and fold the ingredients together. Do not over-mix; fold lightly, using a metal spoon or plastic spatula, until the egg whites are just incorporated.
  • Pour the soufflé mixture into the prepared dish. The mixture should come about three-quarters of the way up the side of the dish. Smooth the surface of the soufflé.
  • Place the soufflé on a baking sheet and bake for about 30 minutes. It should be golden brown on top, well risen and just firm to the touch with a hint of softness in the centre.

Serves 4

M & M Richardson

 
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