老爷子的视频示范木有，但是有他儿子Alain Roux的，在父亲基础上加了水波蛋

材料（4人份）

白酱

· 30g/1oz 黄油

· 30g/1oz 面粉

· 400ml/14fl oz 牛奶

舒芙蕾

· 6个走地鸡蛋的黄，打匀

· 盐和黑胡椒

· 40g 软化黄油

· 110g 格鲁耶尔芝士，磨碎

· 125g 烟熏黑线鳕

· 300ml 双倍奶油

· 8个走地鸡蛋的蛋白

· 1汤匙新鲜莳萝，粗略切碎

配菜

· 4个鹌鹑水波蛋

· 4束新鲜莳萝

方法

1. 烤箱预热190摄氏度/380华氏度/Gas 5

2. 制作白酱，在一个小号的厚底锅里，用中火融化黄油

3. 锅子离火，加入面粉搅打，做成面糊。回炉用小火加热2分钟，期间不断搅打

4. 再次离火，加入牛奶，不断搅打

5. 用中火烧沸，期间不断搅打。转小火，煮4-5分钟，期间不断搅打。放置让其稍稍冷却

6. 制作舒芙蕾，往白酱里加入蛋黄搅打均匀，用盐和黑胡椒调味。用保鲜膜包裹，在室温下放置备用

7. 同时，给舒芙蕾模具的内部刷上软化的黄油（直径10厘米/4英寸，深度6.5里面/2.5英寸）

8. 往模具里撒磨碎的格鲁耶尔芝士，转动模具使内部全部裹上芝士

9. 把烟熏黑线鳕放入锅中，倒入奶油，用小火加热。奶油将沸未沸之时，转小火，煮2分钟

10. 关火，冷却至可以用手触摸，去掉黑线鳕的皮，用手指把鱼肉弄成一片一片的，去除残留的骨头。把鱼肉放回热奶油中备用

11. 在一个干净的碗里，打发蛋白，加一小撮盐，打至湿性发泡

12. 往白酱里加入1/3的蛋白，搅打均匀

13. 把白酱倒入装蛋白的碗中，小心翻拌均匀，翻拌的时候加入芝士和莳萝

14. 把舒芙蕾模具填满一半，然后放入等量的烟熏黑线鳕和奶油混合物

15. 将剩下的舒芙蕾面糊覆盖在上面，顶端稍稍凸起

16. 用抹刀抹平表面，用刀子在模具边缘转一圈，让舒芙蕾更容易发起来

17. 把模具放入比较深的烤盘，倒入足够的热水，水要浸没到模具的一半位置，进行水浴加热

18. 在烤箱里烤7-8分钟，或烤至膨胀并金黄

19. 上菜前，在每个舒芙蕾上面摆上一个鹌鹑水波蛋和一束莳萝，马上上菜

Serves 4

 

Ingredients

For the béchamel

· 30g/1oz butter

· 30g/1oz flour

· 400ml/14fl oz milk

For the soufflé

· 6 free-range egg yolks, beaten

· salt and freshly ground black pepper

· 40g/1½oz butter, softened

· 110g/4oz gruyère, finely grated

· 125g/4½oz smoked haddock fillet

· 300ml/11fl oz double cream

· 8 free-range egg whites

· 1 tbsp fresh dill, roughly chopped

To serve

· 4 quail's eggs, poached

· 4 sprigs fresh dill

Method

1. Preheat the oven to 190C/380F/Gas 5.

2. To make the béchamel, melt the butter in a small heavy-based pan over a medium heat.

3. Remove from the heat and stir in the flour (this is called a roux). Return the pan to a low heat and cook for two minutes, whisking continuously.

4. Remove from the heat again and add the milk, stirring constantly.

5. Place over a medium heat and bring to the boil, stirring continuously. Reduce the heat and simmer for 4-5 minutes, stirring continuously. Allow to cool slightly.

6. For the soufflé, beat the egg yolks into the béchamel and season well with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature.

7. Meanwhile, grease the insides of four individual soufflé dishes or ramekins (10cm/4in in diameter and 6.5cm/2½in deep) with softened butter.

8. Sprinkle a handful of the grated gruyère into each soufflé dish, rotating it to coat the insides.

9. Place the smoked haddock into a small pan. Add the cream and place over a low heat. When the cream starts to just come to the boil, reduce the heat to a gentle simmer and cook for two minutes.

10. Turn off the heat and leave to rest until cool enough to handle, then remove the skin from the haddock and flake the fish into a bowl with your fingertips, removing any bones you may find. Return the fish to the heated cream.

11. In a clean bowl, whisk the egg whites with a pinch of salt, until soft peaks form when the whisk is removed.

12. Place one third of the egg whites into the béchamel mixture and stir well.

13. Add the béchamel and egg white mixture to the bowl of remaining egg whites and fold in very gently, adding the gruyère and dill as you fold.

14. Half-fill each prepared soufflé dish or ramekin with the soufflé mixture, then spoon in equal amounts of the smoked haddock and cream mixture.

15. Fill the dishes with the remaining soufflé so that the mixture is slightly above the top edge.

16. Smooth the surface with a palette knife and run a knife around the inside edge of the dish to ease the soufflé mixture away from the side of the dish - this helps the soufflé to rise.

17. Stand the soufflé dishes into a deep roasting pan and pour in enough boiling water to come halfway up the sides of the dishes (this is a bain-marie).

18. Place into the oven to cook for 7-8 minutes, or until risen and golden.

19. To serve, top each soufflé with a poached quail's egg and a sprig of dill. Serve immediately.