Smoked Haddock Soufflé
250g smoked haddock
300ml / ½ pt milk
60g grated cheddar
1 tsp mustard
4 eggs – separated
Place the haddock skin down in an ANTA baking dish, cover with milk, season with pepper and add the bay leaf. Bake for about 15 – 20 minutes, then allow to cool.
Grease 6 small ANTA mugs and coat with breadcrumbs.
Melt butter in a pan, add flour and cook for a few minutes. Gradually add the milk in which the haddock was poached and bring to the boil. Add the cheese and mustard and check seasoning. Allow to cool then beat in the egg yolks and stir in the flaked fish.
Beat the egg whites to a soft peak, fold half into the fish mixture and then gently fold in the remaining egg white.
Fill the mugs being careful not to let the mixture dribble down the mugs.
Place the mugs in an ANTA baking dish half filled with hot water.
Bake for about 10 minutes until brown and well risen.
Serve immediately with a green salad.