Soufflé of smoked haddock on spinach bed

Name: Soufflé of smoked haddock on spinach bed
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 300 g Spinach; 2 Shallots; 1 TABLESPOON + 50 g butter; 100 g double cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 300 g smoked haddock, cod or halibut; 40 g Flour; 300 ml Milk; 6 Eggs (size M); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

300 g Spinach
2 Shallots
1 TABLESPOON + 50 g butter
100 g double cream
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
300 g smoked haddock, cod or halibut
40 g Flour
300 ml Milk
6 Eggs (size M)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Wash the spinach, shake dry. Peel and finely dice the shallots. Heat 1 tbsp. butter in a pan and sauté the shallots briefly until translucent. Add the spinach and cook covered for 2-3 minutes. Drain well, stir in double cream and season to taste with salt and nutmeg. Spread the mixture over 6 greased soufflé cups (approx. 200 ml each)
2
Pluck the fish with a fork, removing any bones. Melt 50 g butter in a pot, stir in flour and sweat briefly. Add 250 ml milk while stirring, bring to the boil and simmer for about 3 minutes. Add the fish and simmer for another 2 minutes
3
Separate eggs, mix egg yolks and remaining milk, add to the sauce while stirring and season to taste with lemon juice, salt and pepper. Beat the egg white in 2 portions until stiff and fold into the fish mixture. Divide into the soufflé cups and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes until the soufflés have risen and are golden brown in colour. Serve immediately