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Add a photoRaciónes: 6
Ingredientes
- 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
- Â Â 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
Direcciones
- Preheat the oven to 220C/425F/gas7.
- 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.
- 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.
- 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.
- 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.
- Squeeze the anchovy fillets from the oil and puree in a pestle and mortar with the white wine vinegar.
- Place into a clean, hot bowl and add in the sauce. Pass through a fine sieve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 753 | |
| Calories from Fat 583 | 77% |
| Total Fat 66.23g | 83% |
| Saturated Fat 39.92g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 379mg | 126% |
| Sodium 973mg | 41% |
| Potassium 483mg | 14% |
| Total Carbs 21.93g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.32g | 6% |
| Protein 20.05g | 32% |
