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22 August 2014,10:42 by
D.Sumithra

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SMOKED FISH SOUFFLE PUDDING

Serves :
5

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat the oven to 180°C/350°F/ Gas 4. Drain the smoked haddock or cod, place in a large pan, cover in cold water and bring to simmering point.
  • Poach the fish for 10 minutes until it flakes easily. Cool slightly, then drain well and remove the skin and bones.
  • Mash the potatoes thoroughly with the butter, chives, egg yolks and seasoning. Stir in the flaked fish and lemon juice.
  • Whisk the egg whites until stiff and fold in. Spoon into a buttered, deep ovenproof dish and bake for 35 minutes or until well risen and golden on top.

INGREDIENTS

  • 500 grams smoked haddock or cod, soaked for 20 minutes in cold water
  • 500 grams cooked, peeled potatoes, kept warm
  • 100 grams butter
  • 5 tablespoon snipped fresh chives, plus extra to garnish
  • 5 eggs, separated
  • 2 tablespoon lemon juice
  • Salt and ground black pepper

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