Well, could not help but share this recipe! Love him very much! In General, the history of dishes is connected with the famous recipe of omelette Arnold Bennett, which is used haddock. But I am madly in love interpretation from Gordon!!! The dish is very beautiful, tender and delicious!
|Cooking time 40 minutes||Number of servings 6|
For the sauce: in milk, add Bay leaf and onion, lower back fish fillet. As soon as the milk boils, immediately remove from heat, cover with a lid. Insist seven minutes.
Place the fish from the pan onto a plate. Milk strain. Inspect the bones, remove the fish gently flakes.
Grate cheese on a grater, separate the yolks from the whites.
In a saucepan melt the butter, add the flour, stir quickly with a wooden spoon.
Now add the hot milk, in stages, bring the sauce to a thick cream. Next pour in the 2 egg yolks and half the grated cheese. Pepper.
Whisk three whites with salt until stable peaks. Carefully shovel connect the cooled sauce with the protein.
Preheat the oven to 180C. You can cook one large souffle, or six portions. Pancakes spread on the form, with the ends hanging.
Distribute the fish and cover with the sauce. Cover pancakes!
Cream to boil, add remaining cheese. Pour over pancakes, sprinkle with Parmesan cheese. Send in a pre-heated oven, bake for 15 minutes for small shapes and 25 for a large. To raise soufflés and beautiful Golden brown!