I watched the Great Gordon (Ramsay) the other night on Hell’s Kitchen USA. It’s usually great entertainment – a fiery Scot facing up to an equally fiery 3rd generation Italian American running a pasta joint somehwere.
But there was something a bit sad about this particular restaurateur. He missed his parents and even Gordon couldn’t be that shouty at him, although the meatballs that were being served had been frozen for longer than an Eskimo’s dangly bits.
So I warmed to Gordon and decided to search the archives for a Ramsay-inspired creation, and found this – Smoked Haddock Soufflé Pancakes.
It’s straightforward enough – cheesy fish pancakes with whipped up egg whites. But they are very light and utterly delicious!
- 50g (½ cup) plain flour
- 2 large free-range eggs
- 175ml (¾ cup) milk
- ½ tsp salt
- oil for frying
- 2 fillets undyed smoked haddock
- 300ml (1 ¼ cups) milk
- 1 sliced onion
- bay leaf
- 40g (3 tbsp) unsalted butter
- 40g (½ cup) plain flour
- 2 egg yolks
- 100g ( 1 cup) Gruyère cheese
- 3 egg whites
- butter for greasing
- 284ml (1 ¼ cups) carton double (heavy) cream
- 50g (½ cup) grated Parmesan
First make the pancakes: combine the flour and salt, eggs and milk in a bowl with a whisk. Rest for 5 mins (but you don’t need to).
Make the pancakes and stack on top of each other with paper towels to separate them until needed.
Take the skin off the haddock by laying it flat, grabbing the tail and then sliding a serrated knife under the flesh in a sawing motion.
Although it’s undyed smoked haddock it would seem some undyed smoked haddock can be more smoked than others…
Get a frying pan and pour in the milk. Add the bay leaf, onion and fish and bring to the boil. Then take off the heat and leave to cook through for 5 mins with a butter wrapper covering it to help.
Remove the fish and flake with your fingers. Pass the milk through a seive.
Make the sauce by melting the butter in a pan and stirring in the flour with a wooden spoon. Remove from the heat, stirring, then put back on the heat and cook for a minute. Add the milk a bit at a time, stirring all the while.
Whisk in the egg yolks and then the gruyère.
Then fold in the fish carefully, making sure the flakes don’t break up. Season.
Whisk the egg whites in a metal bowl, then fold into the sauce. Butter your dishes.
Lay a pancake in each dish so that it is hanging over one side.
Fill each dish with the fish creation:
And then fold the pancake loosely over.
Finally make the topping by heating up the cream, whisking in left over gruyère and seasoning. Pour the sauce over the pancakes and sprinkle on the parmesan.
Put in the oven at 180 centigrade bake for 15 minute until they have risen and gone golden and lovely.
An inside shot is of the creation is traditional on this blog but with this dish it’s not as good to look at as the external shot – as soon as you break into this deliciousness it starts to collapse under the weight of it’s own creamy cheesiness….