Smoked haddock soufflé

Method

1. Grease six individual ramekins. Preheat the oven to 180°C/gas 4.

2. Briefly sweat the spinach in a saucepan set over medium-low heat until slightly wilted. Line the buttered ramekins with spinach leaves.

3. Put the haddock and milk in a saucepan with the peppercorns and bay leaf. Cover and poach for 12-15 minutes until the fish is opaque. Drain, reserving the liquid. Flake the fish and set aside.

4. Melt the butter in a saucepan until foaming. Whisk in the flour and cook for about 1 minute.

5. Remove from the heat, then strain in the reserved poaching liquid, whisking constantly. Beat in the egg yolks one at a time. Set the pan over low heat and stir continuously for 1-2 minutes until starting to thicken.

6. Remove from the heat and stir in the flaked fish and the cream. Season with nutmeg, and salt and pepper.

7. Whisk the egg whites until stiff and fold gently into the fish mixture using a large metal spoon.

8. Divide the mixture between the ramekins and bake for 20-30 minutes until well risen. Serve at once.

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Ingredients

Butter, for greasing
150-200g baby spinach leaves
350g undyed smoked haddock
300ml Milk
5 Black peppercorns
1 fresh bay leaf
50ml single cream
1 tbsp plain flour
4 large organic eggs, separated
large pinch of freshly grated nutmeg
salt and fresh ground black pepper

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