• 4servings
  • 65minutes
  • 292calories

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Nutrition Info . . .

VitaminsH, D
MineralsNatrium, Fluorine, Calcium

Ingredients Jump to Instructions ↓

  1. 150g waxy potatoes (such as Charlotte or Bintje), scrubbed

  2. 300g coley fillet (thawed if bought frozen), skinned

  3. 40g butter, softened

  4. 2 shallots, finely chopped

  5. 4 tbsp whipping cream

  6. 3 eggs, separated

  7. 1 tsp wholegrain mustard

  8. salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a saucepan with cold water to cover and a pinch of salt. Cover, bring to the boil, and cook for 25 minutes or until tender.

  2. Meanwhile, place the fish in a large shallow pan with cold water to cover and a pinch of salt. Bring gently to the boil and reduce the heat immediately. Cover and simmer for 3 minutes. Leave the fish to cool in its cooking liquid.

  3. Heat 10g of the butter in a small pan, add the shallots and cook gently over a low heat for 5 minutes. Add the cream and remove from the heat.

  4. Preheat the oven to 200°C (gas 6). Use 10g of the butter to grease a soufflé dish, about 16cm in diameter, or four 300ml large ramekins or individual soufflé dishes.

  5. Drain and peel the potatoes and crush with a fork. Add the remaining butter, the shallot-cream mixture and some pepper. Beat in the egg yolks and mustard.

  6. Drain and flake the fish and coarsely crush it with a fork. Check that no bones remain. Fold the fish into the potato mixture.

  7. Add a pinch of salt to the egg whites, whisk until stiff then fold into the potato-fish mixture. Pour into the soufflé dish(es) and smooth the surface with a spatula. Bake a large soufflé for 25 minutes or individual soufflés for 15 minutes, until puffed and golden. Serve immediately.


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