smoked haddock soufflé

Lindsey Bareham

This is a heavenly mix of creamy egg, smoky fish, tangy Dijon mustard and sharp grana padano cheese.

serves 2-4, prep 20 min, cook 30 min

300g naturally smoked haddock
350ml milk
75g butter
3 tbsp grated grana padano
2 tbsp flour
1 tbsp Dijon mustard
4 whole eggs
2 egg whites

Heat the oven to 180C/gas 4. Place a baking sheet in the oven, ensuring space for rising. Lavishly smear a 2 litre soufflé dish with 25g butter. Dust with cheese, turning the dish in your hands to coat. Chill for 30 min. Simmer the haddock in milk for about 4 min. Flake on to a plate and strain the milk into a jug. Melt 50g butter in a medium pan and stir in the flour to make a stiff roux. Stir in the mustard. Add the milk gradually, stirring then whisking until smooth. Simmer, giving the odd stir, for a few minutes. Season lightly with salt and generously with black pepper. Remove from the heat.
Separate the eggs. Beat the yolks, one at a time, into the hot sauce. Whisk the egg whites to soft peaks. Using a metal spoon, fold 2 tablespoons of egg white into the sauce to slacken. Stir in the fish. Gently fold remaining white into the mixture and spoon into the dish. Dust with parmesan. Make a deep groove round the inside edge of the soufflé (to make a cap). Bake for 30-40 min until the soufflé has risen, the top crusty and golden. Serve immediately.