Fish and Cauliflower Souffle

Eggs, fish juice and cauliflower - these are the base ingredients for this souffle which is very rich and quite delicious. Serve small portions and marry it with some lightly butter-cooked asparagus and a spoonful of mashed potato. Mmmmm!

This is another of our multi-purpose meals. We used the left over juice from cooking Fish Cakes to add the fish component and so achieved a highly flavored souffle at minimal cost...good thinking that person!

On to the kitchen!

For this dish you will need:

• 2 Cups of fish juice from Fish Cakes (or use fish stock)
• juice from 2 tins of salmon
• 2 tablespoon of lemon juice
• 2 tablespoons of Apple Core Wine or white wine
• 50 grams of butter plus 1 tablespoon
• 3 sprigs of spring onion
• 1 heaped cup of grated cheese
• 2 Cups Pureed Cauliflower
• 6 eggs
• 1/3 cup of flour
• salt and pepper to taste

You'll see we've used the liquid that was left over from Step 2 of Making fish cakes. Pour this into a large pan then over a low heat add the juice from the canned salmon, lemon juice and wine (don't let the bottle confuse you - we stored our homemade apple core wine in a recycled vodka bottle...I don't suggest vodka as an alternative to wine!).

Finally, add the 1 tablespoon of butter. When the butter has melted put this base liquid into a jug - we'll use it soon.

Cut up the 50 grams of butter, melt in a pan over a low heat then add flour. This will thicken as you continuously stir leaving you with a smooth sauce. Add salt and pepper to taste.

Stir in the fish sauce from Step 2 and cook for 5 minutes. Put aside for use in Step 6.

Finely chop the spring onion and grate the cheese.

In a large bowl whisk together the eggs then add the cheese. Mix together then add the cauliflower puree. Finally add the white sauce and stir in.

Mix everything together and pour into a baking dish.

Bake in an 180 C (356 F) oven for 35 minutes or until cooked.

I hope you've enjoyed this ible and welcome your comments.

Thanks for watching.