ingredients
serves 4
1/2 pound smoked haddock, skinned, boned, washed and cut into small pieces
1 cup skimmed milk
2 tablespoons polyunsaturated margarine
4 level tablespoons All purpose flour
2 eggs, separated, plus 2 egg whites
2 ounce medium-fat soft goat's cheese
Freshly ground black pepper
method
OVEN: Preheat to 190°C (375°F, gas mark 5)
1. Simmer the haddock in 4 tablespoons of the milk in a covered saucepan for 2 - 3 minutes, until it will just flake. Drain the liquid into the rest of the milk.
2. Melt the margarine in a saucepan, stir in the flour and cook for 1-2 minutes. Gradually stir in the milk and bring the sauce to the boil, stirring continuously. Reduce the heat and simmer for 2 - 3 minutes, stirring frequently, until the sauce is thick. Remove from the heat and whisk in the egg yolks.
3. Mix the haddock and cheese in a large bowl and season lightly with pepper. Pour in the sauce and mix in gently.
4. Lightly grease a deep souffle dish 7 1/4 inch in diameter. Whisk the egg whites until they will hold soft peaks. Fold one-quarter of the egg white into the fish sauce, using a metal spoon, to lighten the mixture. Then carefully fold in the remaining egg white.
5. Pour into the prepared souffle dish and cook in the heated oven for about 35 minutes, or until well risen and golden brown, but creamy in the centre.
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more information
Serve at once with bread and crunchy coleslaw. You can add 1 level teaspoon of curry powder to the sauce for a spicy tang.
