Burns Night Recipes: Arbroath Smokie and Cheese Souffle
Burns Night is a celebration held to honor the late poet Robert Burns. Along with the different kinds of recitals, the night cannot be completed without the sumptuous and fancy dinner. For this article, you will be taught how to cook one of the traditional Burns Night Recipes which is called the Arbroath Smokie of smoked Haddock mixed with Cheddar Cheese Souffle.
- 1 pair of smoked Haddock or Arbroath Smokie
- 125 ml of fish stock
- 1 piece of shallot
- 1 teaspoon of Arran mustard
- 500 ml of chicken stock
- 50 ml of double cream
- A knob of butter
- Cold nuggets or pieces of butter
- Fine breadcrumbs
- 6 pieces of egg whites
- 4 pieces of egg yolks
- 1 tablespoon of lemon juice
- 1 tablespoon of finely chopped chives
- 1 tablsepoon of horseradish cream
- 55 grams of mature cheddar
- 55 grams of Arbroath smokie puree
- 28 grams of finely chopped shallots
- 200 ml of milk
- 45 grams of butter
- 45 grams of plain flour
Preparation and Cooking
With the ingredients now known, you will be able to cook the Arbroath Smokie with the Cheddar Cheese Souffle. To do that, you will have to prepare three dishes: the Arbroath smokie puree, the sauce, and the soufflé.
- Arbroath Smokie Puree
- Bake the smokies in an oven with moderate heat for ten minutes.
- Remove the smokies from the oven, peel the skin off then remove the bones. Pick the fish into pieces and set aside some larger flakes for the garnish later on.
- To make the fish stock, put the skin and bones in a pan covered with lid and cook for 20 minutes.
- Put the fish flesh in a blitzer, add the fish stock, then process.
- Mix the shallot, butter, and sugar in a pan then sweeten it until tender.
- Add 140 ml of chicken stock then reduce it into a light syrup.
- Add the cream and the mustard then boil the mixture.
- Preheat the oven to a temperature of 220c.
- Butter the soufflé moulds then line it with some breadcrumbs.
- Put some butter on the shallots then stir it in with the flour.
- Cook the roux until it becomes blond while also pouring in some milk as coating.
- Mix in the horseradish and the cheddar cheese then cool the mixture slightly before adding in the seasonings, egg yolks, half lemon juice, chives, and the fish puree.
- Whisk the egg whites added with a pinch of salt plus the other half lemon juice.
- Place the mixture into the moulds then in a warm bain-marie. Cook for ten to twelve minutes.
- Cool the moulds for 5 minutes then put the cooked soufflé in a non greasy paper.
Now, to serve the cooked dish, thicken the sauce you made using butter. Put the sauce into the bottom of a dish followed by the smokie flakes. Put in the soufflé afterwards then bake at 180c temperature for eight minutes. Serve the dish on your Burns Night celebration.