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Spinach Souffle And Anchovy Sauce Recipe

by Global Cookbook

Ingredients

100 gm Flour 100 gm Butter 150 gm Spinach, washed and cooked 6 x Large eggs, separated 1/4 tsp Cayenne pepper 1/4 tsp English mustard pwdr 850 ml Lowfat milk, hot and infused with onion and bay leaf 60 gm Parmesan cheese 1 pch nutmeg

Butter for greasing 1 sm Tin anchovy fillets 3 x Egg yolks 200 gm Clarified butter 1/2 x Lemon, juice of 1/4 tsp Cayenne pepper 1/4 tsp Coarse grnd black pepper 1 Tbsp. White wine vinegar 1 Tbsp. Water

Directions

1. Preheat the oven to 220C/425F/gas7.
2. Make a white roux with the butter and flour. Add in the mustard pwdr and hot lowfat milk. Add in the nutmeg and cayenne pepper and remove from the heat and cold.
3. Cook the spinach and chop fine. Add in a healthy pinch of salt to the egg whites and whisk till stiff. Add in the egg yolks to the roux sauce and then the spinach and Parmesan.
4. Fold in a little of the egg white, then mix in the rest. Fill several well buttered souffle moulds and cook in the oven for around 20 min. Serve with anchovy sauce.
5. Anchovy sauce: Add in 1tbsp water to the egg yolks and whisk over a gentle heat. Add in gently the clarified butter, the cayenne and pepper and the lemon juice.
6. Squeeze the anchovy fillets from the oil and puree in a pestle and mortar with the white wine vinegar.
7. Place into a clean, hot bowl and add in the sauce. Pass through a fine sieve.

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