FISH COURSE: TWICE BAKED SMOKED HADDOCK SOUFFLÉ

The twice-baked soufflé is something of a signature dish at 21 Hospitality and fits the bill as a starter or a light main course for lunch or supper. Try it at home...
Smoked haddock soffle

Punchy smoked haddock and cheese make a great combination and this recipe is an easy one to create at home – it’s also one to impress with, even though it’s relatively easy to master.

It tastes rich and luxurious with much depth of flavour from the flavoursome haddock, which is popular and widely available. (Make sure you stick with natural smoked haddock not the nasty orange stuff).

Definitely what they call comfort food.

INGREDIENTS

75g softened butter
75g dried breadcrumbs
120g smoked haddock
30g butter
30g plain flour
150ml milk
90g grated cheddar cheese
1 tsp English mustard powder
300g egg whites
2 large egg yolks
Maldon salt to taste
Milled white pepper
300ml double cream
100g grated parmesan cheese

METHOD

Brush six individual ramekins with softened butter and line with a light sprinkling of breadcrumbs. Chill well.

To poach the smoked haddock bring the milk to the boil, add the haddock and then turn off the heat. Leave it to sit in the milk for five minutes then gently remove it to a plate and break into large flakes. Set aside.

Next, strain the milk cooking liquid into another pan. Make a roux with the butter and flour then add the reserved milk (from poaching the haddock) a little at a time to create a thick sauce. Cook on a gentle heat for five minutes.

Remove from the heat and stir in the mustard powder and then the grated cheddar cheese and egg yolks. Whisk the egg whites together with a pinch of salt until firm.

Beat a third of the egg white mixture into the warm cheese sauce, then very carefully fold in the remainder followed by the smoked haddock.

Divide between the prepared ramekin dishes and place them in a roasting tray containing boiling water an inch deep. Transfer the dish to the oven and bake at 135°C for 25 minutes.

Remove from the oven, allow to cool for ten minutes (at this stage they can be refrigerated until needed).

When you are ready to serve the dish, heat the oven to 180°C.

Invert each soufflé from the ramekin dish into a deep ovenproof serving dish.

Pour 50mls of cream and a good pinch of parmesan cheese over each soufflé and bake at 180°C for 10 minutes.


saltwaterfish.co.uk

Seaham Hall

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