Smoked Haddock Soufflé

Directions

1. Place the fish in pan with milk and bring slowly to the boil. Bubble for 2 minutes, remove from heat and cover.

2. Leave for 20 minutes before draining, reserving the liquid. Melt butter in pan and add flour, stirring well.

3. Cook for about 1 minute then gradually add the milk and cook over medium heat for about 3 minutes until thick, stirring constantly.

4. Season to taste, stir in parmesan and egg yolks one at a time.

5. Remove skin from the fish, flake the flesh into thin chunks and add.

6. Whisk the egg whites with a pinch of salt until stiff then gradually fold in one large spoonful first. Then fold in rest, with a gentle hand.

7. Divide the mixture between 6 ramekins and wipe the rims clean. Once cool, clingfilm and either refrigerate or freeze.

8. To cook, preheat oven to 200C and cook the chilled soufflés for about 15 minutes until puffed up and golden brown (Allow about 25 minutes for frozen ones).

9. For the herb puree, blend together all ingredients and season to taste.

10. Paste something nice over me

11. On serving break the soufflés open with a teaspoon, spoon in some herb puree and serve at once.