We’re delving into the family recipes today and we’ve plumped for Smoked Haddock Soufflé, which, according to Caro, was originally added to the family cookbook by her sister, Ginnie Johnson. This is a brilliant addition to any dinner party both for a stunning main course or as individual Soufflés as a starter. We love smoked haddock in our family particularly when it’s in Kedgeree, however, this recipe is more delicious than words, so on with the recipe !
For the Bechamel
- 30 g/1 oz butter
- 30 g/1oz flour
- 400 ml/ 14fl oz milk
- 2 bay leaves
- Plenty of black pepper
- A few shavings of nutmeg
For the Soufflés
- 6 large organic egg yolks
- Salt & freshly ground black pepper
- 40 g butter, softened
- 8 organic egg whites ( we used large eggs)
- 110 g Gruyère, freshly grated
- A teaspoon of Dijon mustard
- 200 g undyed smoked haddock fillet
- 300 ml double cream
- 1tbsp fresh parsley, roughly chopped
- Preheat oven to 190C/280F/Gas Mark 5.
- Melt butter in small, heavy bottomed pan, over medium heat, to make Bechamel.
- Remove from the heat and stir in the flour to make a roux.
- Return pan to low heat for two minutes, whisking continuously.
- Remove from heat and add milk, stirring continuously. Place pan back on medium heat and bring to boil, stirring continuously.
- Reduce the heat and simmer for 4-5 minutes.
- Stir continuously. Allow to cool slightly. For the soufflé, beat the egg yolks into the Bechamel followed by the Dijon mustard.
- Season well with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature.
- Grease the inside of individual ramekins with softened butter.
- Sprinkle a handful of the Gruyère round the inside walls to coat.
- Place smoked haddock in pan,add cream and place over low heat. As cream comes to the boil, lower to simmer and cook for two minutes.
- Turn off heat and leave to rest till cool enough to handle then remove skin and flake fish into bowl, removing any bones. Return to heated cream.
- In clean bowl, whisk egg whites with a pinch of salt, to soft peaks.Place one third of the egg whites in to the Bechamel mixture.
- Stir well. Add the Bechamel / egg white mixture to the remaining egg whites.
- Fold in gently, adding Gruyère and herbs as you fold.
- Half fill ramekin/soufflé dish with soufflé mixture, then spoon on some smoked haddock cream mixture, then finish with more soufflé mix.
- Mixture should rise slightly above top edge of dish. Smooth the surface with a palette knife and run it around the walls of the dish, this helps the soufflé rise.
- Place in Bain Marie and put in oven for 7-8 minutes, till golden and risen. Serve immediately.