Fish and Seafood Recipes - Cod and Mushroom Soufflé

Ingredients

• 225 g/8 oz cod fillet

• A little oil

• 100 g/4 oz mushrooms, chopped

• 25 g/1 oz/2 tbsp butter

• 25 g/1/4 cup plain (all-purpose) flour

• 150 ml/2/3 cup milk

• 2.5 ml/1/2 tsp made mustard

• 1.5 ml/1/4 tsp dried fennel

• Salt and freshly ground black pepper

• 75 g/3/4 cup cooked long-grain rice

• 3 eggs, separated

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Method:

1. Brush the cod with oil and grill (broil) until just tender, turning once. Flake the fish, discarding the skin and any bones.

2. Fry (sauté) the mushrooms in the butter for 2 minutes, stirring. Stir in the flour and cook for 1 minute.

3. Remove from the heat and blend in the milk. Return to the heat, bring to the boil and cook for 2 minutes, stirring until thick.

4. Stir in the mustard, fennel and a little salt and pepper. Stir in the rice and beat in the egg yolks. Stir in the fish.

5. Whisk the egg whites until stiff and fold in with a metal spoon.

6. Pour into a greased 1.2 liter/5 cup soufflé dish and bake at 190°C/375°P/gas mark 5 for 35 minutes until risen and golden brown. Serve straight away.