Smoked Haddock souffles with herb oil
Serves 4 as a main course, 8 as starter
These are really handy little souffles to have tucked away in your freezer for when you find yourself – as often I do – with a houseful of guests and not wanting to spend hours in the kitchen cooking while missing out not only on pre-prandial drinks but also on any pertinent gossip. For the herb oil, a mixture of any of following is good: parsley, rocket, basil.
You will need 8 regular-sized ramekins (150ml/5 fl oz capacity), well buttered.
Ingredients
500g/1 lb 2 oz undyed smoked haddock fillets
350ml/12 fl oz full-fat milk
40g/1 ½ oz butter
40g/1 ½ oz plain flour
Salt and freshly ground black pepper
40g/1 ½ oz freshly grated Parmesan
4 large free-range eggs, separated
For the Herb Oil:-
25g/1 oz fresh herbs (see above)
About 6 tablespoons extra virgin olive oil
Dash of lemon juice
Salt and pepper
Method
Place the fish in a pan with the milk and bring slowly to the boil. After simmering for 2 minutes, remove it from the heat, cover and leave for about 30 minutes, then drain over a sieve, reserving the liquid.
Melt the butter in a pan and add the flour, stirring well. Cook for about 1 minute, then gradually add the flavoured milk and cook, whisking or stirring constantly, over a medium heat for about 3 minutes until thick. Season with salt and pepper to taste. Stir in the Parmesan and then the egg yolks, one at a time.
Flake the fish into a large chunks, being careful to remove any bones, and add to the mixture.
Whisk the egg whites with a pinch of salt until stiff. Carefully fold into the fish mixture one large spoonful at a time. Divide the mixture between the 8 buttered ramekins (see above) and wipe the rims clean (spillage will inhibit even rising). Wrap in clingfilm and freeze just as soon as possible although you may have to wait for a minute or two for them to cool.
Preheat the over to 200°C/400°F/Gas 6.
The herb oil is best made on the day you are going to eat the soufflés. Process the herbs with the oil in a small blender. Add the lemon juice and salt and pepper to taste.
Shortly before you are ready to eat, remove the clingfilm and place the ramekins on a baking sheet and cook them, still frozen, in the preheated over for 25-30 minutes until they puffed up and golden brown. Break open the souffles with a teaspoon, spoon in some herb oil and serve at once.
