Twice Baked Smoked Haddock and Cheddar Cheese Soufflé
Made at J Sheekey | Serves 6
120g smoked haddock fillet
30g plain flour
90g mature cheddar, grated
1tsp English mustard
300g egg whites
1tsp cream of tartar
For lining the dish
50g soft butter
50g Parmesan finely grated
Preheat the oven to 180˚C / 350F / Gas 4.
Placed the smoked haddock in a thick bottomed pan, cover with the milk and poach over a gentle heat for 5 minutes. Take the pan off the heat, remove the haddock and pass the milk through a fine sieve and reserve. When the haddock is cool enough to handle, remove the skin and flake into nice sized pieces.
Brush the soufflé dishes with butter and line with parmesan, keep to one side.
In a separate saucepan (heavy-bottomed), melt the butter over a low heat, gently stir in the flour, gradually adding the warm reserved poaching milk and stir well, until you have a thick consistency. Add the cheese and mustard and check for seasoning. Take the saucepan off the heat. Whilst that is still warm, whisk the egg whites together in a separate bowl, adding the cream of tartar and a little salt until soft peaks form.
Beat 1/3 of the eggs into the warm cheese mixture, then fold in another 1/3 before folding in the rest. Finally, add in the flaked smoked haddock. Spoon the mixture into the dishes, smooth the top using a palette knife until it is flush with the top of the ramekin. Make a slight indention with your thumb around the edges. This will allow the soufflés to rise.
Place the soufflés into a bain-marie heated to 108C/230F/¼ Gas Mark for 18 minutes. Leave in mould and allow to cool for 10 mins and then place in fridge until you’re ready to bake.
Place into a pre-heated oven at 180˚C for 8 minutes and serve immediately.