Beetroot Soufflé with Anchovy Sauce

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 20g/¾oz butter
• 20g/¾oz fine dry breadcrumbs
• 400g/14oz cooked beetroot
• 150ml/5fl oz pink grapefruit juice
• 1 tsp hot horseradish
• sea salt and freshly ground black pepper
• 3 tbsp plain flour
• 4 free-range eggs
• 125g/4½oz unsalted butter
• 1 large garlic
• 10 anchovy fillets in oil, drained
• 100ml/3½fl oz double cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 190°C (375°F). Brush a soufflé dish with the 20g butter, dust it with the breadcrumbs, and shake out any excess.

2. Blend the cooked beetroot with the grapefruit juice until smooth. Stir in the horseradish and season with sea salt and black pepper.

3. Separate the eggs. Melt 75g of the unsalted butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the beetroot purée and simmer until thick.

4. Off the heat, beat in the egg yolks one at a time. Whisk the egg whites with a pinch of salt to soft peaks, then fold a spoonful into the base before folding in the rest gently.

5. Spoon the mixture into the prepared dish and bake for 25 to 30 minutes, until risen and set in the centre. The centre must reach 160°F (71°C).

6. While the soufflé bakes, melt the remaining 50g of butter in a small pan. Add the crushed garlic and cook gently for 1 minute without browning.

7. Add the drained anchovy fillets, mashing them into the butter, then stir in the double cream. Simmer gently for 3 to 4 minutes until slightly thickened, then season lightly with pepper.

8. Serve the soufflé immediately with the warm anchovy sauce spooned alongside.