Double Baked Haddock and Cheese Soufflé
Soufflé strikes fear into the heart of many cooks...but fear not as this Double Baked Haddock and Cheese Soufflé recipe from James is really easy, totally tasty and guaranteed to impress!
Ingredients
- 2 x 200g portions smoked haddock
- 200g grated Comtè cheese
- 2 egg yolks
- 3 egg whites
- 40g butter
- 40g flour
- 250ml milk
- 1 tbs Dijon mustard
- 1 tsp chopped chives
- Butter to line the ramekins
- 400ml double cream
- A small bunch of watercress
- 2 cox apples, julienned
Method
Pre-heat oven 200c.
Grease the soufflé moulds with butter and sprinkle with a little cheese.
Poach the haddock in the milk for 3 to 4 minutes. Remove and flake.
Melt the butter for the sauce in a pan and whisk in the flour, making a roux, then slowly add in the milk from poaching the haddock. Cook for a minutes before whisking in ½ the cheese, mustard and a couple of egg yolks. Season and leave to cool slightly.
Whisk the egg whites until stiff, fold in the remaining cheese and haddock flakes and spoon into moulds, level off the tops and run your finger around the top of the mould. Pop onto a baking tray lined with kitchen paper and pour water into the tray to about 2/3 of the way up. Cook for 12 – 14 minutes.
Turn out the dishes and cool slightly. Put them into an ovenproof dish and pour over with cream and sprinkle with cheese. Bake for 10-12 minutes.
To serve, spoon the soufflés onto a plate pop the apple, chives on top and add watercress on the side.
Ingredients
- 2 x 200g portions smoked haddock
- 200g grated Comtè cheese
- 2 egg yolks
- 3 egg whites
- 40g butter
- 40g flour
- 250ml milk
- 1 tbs Dijon mustard
- 1 tsp chopped chives
- Butter to line the ramekins
- 400ml double cream
- A small bunch of watercress
- 2 cox apples, julienned
Method
Pre-heat oven 200c.
Grease the soufflé moulds with butter and sprinkle with a little cheese.
Poach the haddock in the milk for 3 to 4 minutes. Remove and flake.
Melt the butter for the sauce in a pan and whisk in the flour, making a roux, then slowly add in the milk from poaching the haddock. Cook for a minutes before whisking in ½ the cheese, mustard and a couple of egg yolks. Season and leave to cool slightly.
Whisk the egg whites until stiff, fold in the remaining cheese and haddock flakes and spoon into moulds, level off the tops and run your finger around the top of the mould. Pop onto a baking tray lined with kitchen paper and pour water into the tray to about 2/3 of the way up. Cook for 12 – 14 minutes.
Turn out the dishes and cool slightly. Put them into an ovenproof dish and pour over with cream and sprinkle with cheese. Bake for 10-12 minutes.
To serve, spoon the soufflés onto a plate pop the apple, chives on top and add watercress on the side.
