Smoked Haddock Soufflé

Step by step

Method

1. 1

   Place the fish in pan with milk and bring slowly to the boil. Bubble for 2 minutes, remove from heat and cover.

2. 2

   Leave for 20 minutes before draining, reserving the liquid. Melt butter in pan and add flour, stirring well.

3. 3

   Cook for about 1 minute then gradually add the milk and cook over medium heat for about 3 minutes until thick, stirring constantly.

4. 4

   Season to taste, stir in parmesan and egg yolks one at a time.

5. 5

   Remove skin from the fish, flake the flesh into thin chunks and add.

6. 6

   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.

7. 7

   Divide the mixture between 6 ramekins and wipe the rims clean. Once cool, clingfilm and either refrigerate or freeze.

8. 8

   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).

9. 9

   For the herb puree, blend together all ingredients and season to taste.

10. 10

    Paste something nice over me

11. 11

    On serving break the soufflés open with a teaspoon, spoon in some herb puree and serve at once.