Dinner tonight: smoked haddock soufflé

Light, fluffy soufflés always impress, and are easy to make. Here, fish-poaching milk makes the soufflé base, and fresh herbs, chopped tomatoes and grainy mustard are added for extra flavour. It makes a great brunch.

Prep time 20 min

Cook time 55 min

Serves 6

• 275 g (2/3 lb) smoked haddock fillet
• 300 ml (1 1/4 c) milk
• 5 g (1 tsp) unsalted butter
• 15 g (1 tbsp) Parmesan cheese
• 15 g (1 tbsp) dry bread crumbs
• 45 ml (3 tbsp) flour
• 3 eggs, separated
• 2 tomatoes, peeled, seeded, and diced
• 5 ml (1 tsp) coarse mustard
• 30 g (2 tbsp) finely chopped parsley
• 30 g (2 tbsp) finely snipped fresh chives
• Salt and freshly ground black pepper
• 1 egg white

1. Place the haddock and milk in a medium pot and heat until simmering. Simmer gently until the fish just flakes when tested with a fork, about eight minutes. Remove the pot from the heat and leave the fish to cool in the milk. When the fish is cool enough to handle, remove it and flake the flesh, ­discarding the skin and any bones. Set the poaching milk aside to cool.
2. Preheat the oven, with a metal baking sheet inside, to 190°C (375°F). Lightly grease a 1.5 litre (six cup) soufflé dish with the butter. Mix together the Parmesan and bread crumbs in a small bowl and sprinkle over the bottom and side of the dish, turning the dish to coat evenly. Shake out any excess crumb mixture and reserve.
3. Mix the flour with a little of the reserved, cooled poaching milk to make a smooth paste. Heat the remaining milk in a small pot until almost boiling, then pour into the flour mixture, stirring constantly. Return to the pot and bring to a boil, ­stirring to make a thick sauce.
4. Pour the sauce into a large bowl. Add the egg yolks, one by one, beating them ­thoroughly into the sauce. Stir in the ­haddock, tomatoes, mustard, parsley, chives, and salt and pepper, to taste.
5. In a small bowl, whisk the four egg whites until stiff enough to hold soft peaks. Fold a quarter of the whites into the sauce mixture to lighten it, then gently fold in the remaining whites.
6. Spoon the mixture into the soufflé dish and sprinkle the top with the reserved Parmesan and bread crumb mixture. Set the dish on the hot baking sheet and bake until well-puffed and golden brown, about 35 minutes. Serve immediately.

If you can't get or don't like smoked haddock, use your favourite smoked fish, such as smoked salmon or smoked trout.

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