Rise to the challenge of individual soufflés with haddock
Pinch of freshly grated nutmeg
1 bay leaf
30g onion, roughly chopped
85g plain flour
225g strong Cheddar cheese
Soft butter for brushing the moulds
120g egg yolks
10g English mustard
280g egg whites
300g smoked, undyed haddock
125ml whipping cream
In a saucepan, heat the milk with the nutmeg, bay leaf, peppercorns and onion until just before boiling point. Remove from the heat and strain through a sieve into a jug. Melt the butter in another saucepan and add the flour. Stir until you have a smooth paste (roux), pour in the hot milk and stir until smooth. Season with salt and pepper and add the cheese. Stir until the cheese has melted.
Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 5. Butter your chosen moulds generously with soft (but not melted) butter. Put a deep roasting tray into the oven half filled with boiling water from the kettle.
In a large mixing bowl, add the egg yolks with the mustard. Stir with a whisk. Mix through the cheese sauce. Reserve about ¼ of the mix in a separate bowl for the haddock mornay.
Whisk the egg whites into soft peaks and fold through the soufflé mix. Carefully spoon the mix into your moulds, taking care not to spill mixture down the sides. Transfer the moulds to the roasting tray and cook in the bain-marie for 10 minutes. Lower the heat to 180˚C/160˚C fan-assisted/gas mark 5 and cook for 15-20 minutes. Once cooked, remove from the oven and cool on a wire rack. When cool enough to handle, remove from the moulds and sit upside down.
Brush the haddock with butter and cook under a hot grill until cooked through. Remove and allow to cool slightly. Whip the cream to soft peaks and fold through the remaining mornay mixture. Fold through the flaked haddock. Spoon the haddock mix into small dishes and sprinkle with Parmesan cheese.
Put the soufflés onto a lined baking tray and sprinkle with Parmesan cheese on top. Bake the soufflés and mornay in a hot oven for 10 minutes or until the mornay is golden brown and bubbling, and the soufflés have risen and are golden in colour. Serve immediately.
Recipe by Jody Spencer
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