Smoked Haddock Soufflé Baked in a Mushroom

Directions

1. Preheat the oven to Fan 170°C / 190°C / 375°F / Gas Mark 5.

2. Place the haddock in a shallow ovenproof dish and cover with milk, cover with a lid or foil and bake in the oven for 20 minutes until just cooked.

3. Meanwhile place the mushrooms open-side up on a buttered baking tray, brush with melted butter, season well and place in the oven with the fish. Bake the mushrooms for 7 - 10 minutes (until half cooked) then remove from the oven and set aside to cool slightly.

4. Take the fish out of the oven and allow to cool a little. As soon as the fish is cool enough to handle, lift it out of the milk. Remove any stray bones an flake the fish, set aside. Strain the milk into a jug and reserve.

5. In a medium saucepan, melt the 55g (2 oz) butter and add the flour, cook, stirring until very lightly brown and toasted. Gradually add 250ml (8 fl oz) of the strained milk, whisking all the time and continue to cook gently until thick.

6. Sprinkle the mushrooms with half the Parmesan.

7. Beat the cheddar, mustard and egg yolks into the sauce then fold in the flaked haddock and transfer to a large bowl. Season with black pepper and salt if it needs it.

8. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks. Mix about a third of the egg whites into the haddock mixture to loosen it, then lightly fold in the rest.

9. Fill each mushroom with 2 large tablespoons of the mixture, sprinkle with the remaining Parmesan and bake for 10 - 12 minutes until puffed and browned. Serve immediately.