This dish is ideal if you fancy something light yet slightly ‘posh’. I would describe it as being, one up from an omlette. The souffle takes about 45 mins in total, 15mins to prep then only 30mins in the oven.
Although it’s a simplistic dish you need to make sure your plates are warm when served and that you and your guests will be ready to eat it once it’s out of the oven.
For your utensil use a wooden spoon throughout, a metal spoon will kill the air that you need to make it a souffle.
50g of Cheddar cheese, grated (I included Saint Agur to top up the weight)
110g haddock or cod (I used undyed smoked haddock)
1 egg separated
salt & pepper
squeeze of lemon juice
1tsp dry mustard powder
Saucepan over heat
Melt the butter in a saucepan and add in the flour, stir for a minute
Keeping the pan over the heat, gradually pour in the milk and cheese, continue to stir making a thick sauce but make sure it still has movement
Remove from the heat
Add the fish, and mix well.
Beat in the egg yolk, salt, pepper, lemon and mustard powder
Whisk the egg whites until stiff
The egg whites into the mixture
Into a greased ovenproof dish with straight sides (if possible!)
Cook in a hot oven 190 – 200C for 30 mins
Immediately on to hot plates with green veg or salad for colour!