MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Souffle Pancakes Arnold Bennett
 Categories: Breads, Seafood, Cheese, Dairy
      Yield: 4 Servings

MMMMM--------------------------PANCAKES-------------------------------
     50 g  Plain flour
      2 lg Free-range eggs
    175 ml Milk
           Mild olive oil; (not extra
           - virgin), for frying

MMMMM--------------------------SOUFFLE-------------------------------
    300 g  Undyed Finnan Haddie filet
    300 ml Milk
      1 sm Onion; sliced
      1    Turkish bay leaf
     40 g  Unsalted butter; + butter
           - wrapper
     40 g  Plain flour
      2 lg Free-range egg yolks
    100 g  Gruyere, Emmental or Cheddar
           - grated
      3 lg Free-range egg whites
           A little softened butter;
           - for greasing
    284 ml Carton double cream
           +=PLUS=+
    142 ml Carton double cream if
           - serving 6
     50 g  Parmesan; fresh grated
           +=USE=+
     85 g  (3 oz) if serving 6

  Tip the flour and 1/2 tsp salt into a blender, add the
  eggs and milk and whizz to a smooth batter. There+≤CΘ╝CΣ≤s no
  need to let the batter stand as it only has a little flour
  in it -- you can use it straight away.

  Put a non-stick 16-18cm omelette or cr+Γ+¼pe pan over a high
  heat and wait until you feel a good heat rising. Brush the
  pan lightly with oil then pour in about 2 tbsp of the
  batter, using a small ladle, and quicky swirl it around
  the pan to coat. Cook for 30-60 seconds, then loosen the
  edges with a small palette knife and check underneath. It
  should be a mid golden-brown colour. Carefully flip the
  pancake over and cook the other side for 20-30 seconds.
  Slide the pancake out onto a paper towel. Repeat with the
  remaining batter, oiling the pan in between and stacking
  the pancakes on top of each other, then leave to cool.

  Lay the haddock, skin-side down, on a board and hold it at
  the tail end. Using a serrated knife, make a nick between
  the skin and flesh at this end. Pulling the skin hard
  towards you, slide the knife away from you in a sawing
  motion -- the skin will come away easily in one piece. Put
  the fish, milk, onion and bay leaf in a shallow pan. Top
  with the butter wrapper, butter side down, and bring up to
  the boil. Remove from the heat and leave for about 7
  minutes, until the flesh is firm.

  Lift the fish out of the pan and put it on a plate. Strain
  the milk into a jug. Press down on the fish with your
  finger, and watch the fish separate into perfect flakes.
  Check for any stray bones and discard them.

  Melt the butter in a medium pan and stir in half of the
  flour with a wooden spoon. Remove from the heat, stir
  vigorously, then cook for 30-60 seconds over a gentle
  heat, stirring. Repeat with the remaining flour. Now stir
  in the hot milk, in stages.

  Scrape the sauce into a bowl and whisk in the egg yolks --
  the warmth of the sauce makes it absorb the yolks better.
  Now whisk in two-thirds of the gruy+Γ+┐re, which will melt
  into the sauce. Switch back to using the wooden spoon and
  gently fold in the fish to retain the whole flakes. Now+≤CΘ╝CΣ≤s
  the time to taste it as everything's in except the egg
  whites, which are neutral. Grind over salt and black
  pepper and fold in.

  Whisk the egg whites in a metal bowl with a balloon whisk
  until they form stiff peaks, then fold into the warm sauce
  with a rubber spatula until evenly incorporated. Liberally
  butter 4 or 6 small gratin dishes (measuring 20 x 11.5cm
  across the top). Lay a pancake in each dish so that half
  lines the base and the other half overhangs. Divide the
  souffl+Γ+¼ between the pancakes and flip over the overhanging
  halves to loosely enclose. Preheat the oven to fan
  350oF/175oC conventional/375oF190oC/gas 5.

  Bring the cream to the boil in a pan, then remove from the
  heat. Whisk in the remaining gruy+Γ+┐re and season. Ladle the
  sauce over the pancakes and top with the Parmesan. Stand
  the dishes on a baking sheet and bake for 15 minutes, or
  until the mixture has risen and the top is browned.

  By Gordon Ramsay

  Recipe from Good Food magazine, February 2004

  RECIPE FROM: http://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

MMMMM

... You can't tell which way the train went by looking at the tracks.

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)