This Recipe, devised for Inverawe by Sue Lawrence is a wonderful warming start to any meal. It looks stunning and you will get applauds all round with this one. Serves 6 people.
- 300g smoked haddock fillets
- 175ml full milk
- 20g plain flour
- 20g freshly grated paremsan
- 2 extra large eggs, separated
- 40g flat parsley or rocket
- extra virgin olive oil
- lemon juice
- Place the fish in pan with milk and bring slowly to the boil. Bubble for 2 minutes, remove from heat and cover.
- Leave for 20 minutes before draining, reserving the liquid. Melt butter in pan and add flour, stirring well.
- Cook for about 1 minute then gradually add the milk and cook over medium heat for about 3 minutes until thick, stirring constantly.
- Season to taste, stir in parmesan and egg yolks one at a time.
- Remove skin from the fish, flake the flesh into thin chunks and add.
- Whisk the egg whites with a pinch of salt until stiff then gradually fold in one large spoonful first. Then fold in rest, with a gentle hand.
- Divide the mixture between 6 ramekins and wipe the rims clean. Once cool, clingfilm and either refrigerate or freeze.
- To cook, preheat oven to 200C and cook the chilled soufflés for about 15 minutes until puffed up and golden brown (Allow about 25 minutes for frozen ones).
- For the herb puree, blend together all ingredients and season to taste.
- Paste something nice over me
On serving break the soufflés open with a teaspoon, spoon in some herb puree and serve at once.
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