Cheesy Smoked Haddock Soufflés

Serves 6

Ingredients

• 200g smoked haddock, skinned
• 300ml milk
• 40g butter, melted
• 2 tbsp fresh white breadcrumbs
• 30g plain flour
• 1 tsp mustard powder
• 60g Parmesan, grated
• 4 eggs
• 2 tbsp fresh chives, snipped

Total time required 45 mins

• Preparation time: 10 mins
• Cooking time: 35 mins

Instructions

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.
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.
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.
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.
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.
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.