老爺子的視頻示范木有，但是有他兒子Alain Roux的，在父親基礎(chǔ)上加了水波蛋

材料（4人份）

白醬

·?30g/1oz?黃油

·?30g/1oz 面粉

·?400ml/14fl oz?牛奶

舒芙蕾

·?6個(gè)走地雞蛋的黃，打勻

· 鹽和黑胡椒

·?40g?軟化黃油

·?110g?格魯耶爾芝士，磨碎

·?125g?煙熏黑線鱈

·?300ml?雙倍奶油

·?8個(gè)走地雞蛋的蛋白

·?1湯匙新鮮蒔蘿，粗略切碎

配菜

·?4個(gè)鵪鶉水波蛋

·?4束新鮮蒔蘿

方法

1. 烤箱預(yù)熱190攝氏度/380華氏度/Gas 5

2. 制作白醬，在一個(gè)小號(hào)的厚底鍋里，用中火融化黃油

3. 鍋?zhàn)与x火，加入面粉攪打，做成面糊?；貭t用小火加熱2分鐘，期間不斷攪打

4. 再次離火，加入牛奶，不斷攪打

5. 用中火燒沸，期間不斷攪打。轉(zhuǎn)小火，煮4-5分鐘，期間不斷攪打。放置讓其稍稍冷卻

6. 制作舒芙蕾，往白醬里加入蛋黃攪打均勻，用鹽和黑胡椒調(diào)味。用保鮮膜包裹，在室溫下放置備用

7. 同時(shí)，給舒芙蕾模具的內(nèi)部刷上軟化的黃油（直徑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魯耶爾芝士，轉(zhuǎn)動(dòng)模具使內(nèi)部全部裹上芝士

9. 把煙熏黑線鱈放入鍋中，倒入奶油，用小火加熱。奶油將沸未沸之時(shí)，轉(zhuǎn)小火，煮2分鐘

10. 關(guān)火，冷卻至可以用手觸摸，去掉黑線鱈的皮，用手指把魚(yú)肉弄成一片一片的，去除殘留的骨頭。把魚(yú)肉放回?zé)崮逃椭袀溆?/span>

11. 在一個(gè)干凈的碗里，打發(fā)蛋白，加一小撮鹽，打至濕性發(fā)泡

12. 往白醬里加入1/3的蛋白，攪打均勻

13. 把白醬倒入裝蛋白的碗中，小心翻拌均勻，翻拌的時(shí)候加入芝士和蒔蘿

14. 把舒芙蕾模具填滿一半，然后放入等量的煙熏黑線鱈和奶油混合物

15. 將剩下的舒芙蕾面糊覆蓋在上面，頂端稍稍凸起

16. 用抹刀抹平表面，用刀子在模具邊緣轉(zhuǎn)一圈，讓舒芙蕾更容易發(fā)起來(lái)

17. 把模具放入比較深的烤盤(pán)，倒入足夠的熱水，水要浸沒(méi)到模具的一半位置，進(jìn)行水浴加熱

18. 在烤箱里烤7-8分鐘，或烤至膨脹并金黃

19. 上菜前，在每個(gè)舒芙蕾上面擺上一個(gè)鵪鶉水波蛋和一束蒔蘿，馬上上菜

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/1?oz?butter, softened

·?110g/4oz?gruyère, finely grated

·?125g/4?oz?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/2?in 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.