Aberdeen Haddock Soufflé is a traditional Scottish recipe (from Aberdeen) for a classic souffle made from parboiled haddock and breadcrumbs in a milk and egg white base that's baked until risen. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Aberdeen Haddock Soufflé.
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Ingredients:
1 Aberdeen haddock, parboiled and boned
90g fresh breadcrumbs
150ml milk
2 egg whites
salt and freshly-ground black pepper, to taste
Method:
Flake the fish then rub it through a fine-meshed sieve to purée. Turn the meat into a bowl and mix well with the breadcrumbs and milk. Season to taste and set aside.
Add the egg whites to a clean and dry bowl and beat until very stiff. Turn into the bowl with the haddock mix and use a cold metal spoon to fold them into the mixture.
Pour the resultant batter into a well-buttered soufflé dish then sit on a baking tray and place in an oven pre-heated to 200°C. Bake for 30 minutes, or until well risen and just golden on top.
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