Directions

1. Heat your oven to 350F / 180C.

2. Melt the butter in a saucepan and stir in the flour and cook for 1 minute.

3. Gradually stir in the milk to make a smooth sauce, simmering for 3 minutes, beating well until thick and glossy.

4. Remove from heat and beat in the cheese, egg yolks, fish, a little salt and pepper and the nutmeg.

5. Whisk the egg whites until stiff and fold in 1 tablespoon of the egg white into the sauce, then gently fold the sauce into the remaining egg whites with a metal spoon.

6. Pour into a well-buttered 2 1/2 pt / 1.5 L soufflé dish, or divide into individual soufflé dishes.

7. Bake for 25 - 30 minutes until just firm (the individual soufflé dishes with cook quicker, about 10 - 15 minutes).