Cheesy Smoked Haddock Soufflés
By MorrisonsAt just 248 calories per serving, these cheesy smoked haddock soufflés are perfect as a smart starter or a light lunchtime treat.Time and servings
Ingredients
9 total- 2 tbsp of fresh chives, snipped
- 30 g of plain flour
- 2 tbsp of fresh white breadcrumbs
- 200 g of smoked haddock, skinned
- 300 ml of milk
- 4 eggs
- 1 tsp of mustard powder
- 40 g of butter, melted
- 60 g of parmesan, grated
Method
6 stepsStep 1
Place the fish in a pan with the milk and bring to a gentle simmer. Cook over a low heat for 5 minutes. Remove from the heat and carefully lift the fish out of the milk. Set aside the milk then flake the flesh, removing any small bones.
Step 2
Use a little butter to brush the insides of 6 individual ramekin dishes and sprinkle with breadcrumbs so they coat the sides lightly. Divide the flaked fish between the dishes.
Step 3
Heat the oven to 200°C/180°C fan/Gas 6. Pour the remaining butter into a pan and add the flour. Mix well then gradually add the milk that the fish was cooked in and heat, stirring until you have a smooth thickened sauce. Beat in the mustard and Parmesan, then remove from the heat and cool for 10 minutes.
Step 4
Separate the eggs. Set aside the egg whites and beat the yolks into the cheese sauce with the chives. Season with ground black pepper.
Step 5
Whisk the whites until they form soft peaks. Using a figure of eight motion, fold the egg whites into the cheese mixture with a metal spoon – take care not to knock too much air out of the egg whites.
Step 6
Divide the mixture between the ramekins, run a round-ended knife around the edge of each ramekin and bake for 25 minutes until well risen.