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Ingredients
- For 4 soufles:100g cooked spinach,20g butter, 3eggs,50g all purpose flour,100cl milk,salt,pepper and nutmeg.
- For the sauce :4 anchovy fillets drained,2 egg yolks,100g clarified butter,2 spoons warm water.(for the holandaise all above except anchovy!!)salt and pepper
- 4 medium sized rammakins buttered and floured.Oven at 180 celcius pre heated
Method
- first make some bechamel sauce by melting butter,adding flour,mix,add the milk and stir.Add 3 of the egg yolks to pan mixing all the time.
- (keep whites separate)Season with salt pepper and half teaspoon of grated nutmeg.It should look like a fine white sauce.
- (if lumpy use more milk and whisk until thin-like custard).
- Chop spinach and add to the ingredients above.Whisk the egg whites until stiff but not merengue add to above and !
- !Line rammakins with butter and flour to the top so the soufle doesnt stick!.Pour into rammakins to the top.
- Anchovy sauce:Mash them with a fork add warm water mix into a paste set aside.
- Whisk egg yolks over some warm water(bagne marie) until light and foamy,add warm clarified butter a little at a time,season,when all the butter has been used add the anchovy paste and mix .Keep this warm but not hot or it will split!
- (e-mail me if you want to know what to do if something splits.)
- Put the soufles into the the oven and cook for 12-15 minutes(slightly longer if the rammakins are large) Remove put on plate with a doilie so they dont slip.Make a hole on top of soufle and pour some of the anchovy sauce into the hole.Add a little at first just in case!
