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.
is how they describe themselves:
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.
- all our products are freshly packed and delivered
express next day delivery, Tuesday to Friday,
to your home or bussiness.
- 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
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
75g cooked smoked mackerel, skinned, boned and
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
oven to 180 °C / 350 °F / Gas 4. Butter
a 1.3 litre (2¼ pint) soufflé
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 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.
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
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.
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.
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.