Serves 4.
200 - 300g piece of smoked haddock.
half cup full fat milk for poaching.
4 eggs.
75g butter
2 cloves garlic.
handful of fresh parsley, finely chopped.
tablespoon grated parmesan
1/2 level tablespoon flour - I use GF plain blend. ( know this isn’t ideal but it really doesn’t work without it and the amount of carbs added for the recipe per portion is minimal. )
50ml double cream.
A little more butter for greasing.
Heat the oven to 180 C
Grease a souffle dish - or round casserole dish with butter. Gently separate the haddock into medium sized chunks and arrange in the bottom of the dish.
Now make the roux. Melt the butter in a small saucepan. Add the flour and stir. Cook for a couple of minutes. Now add the poaching milk and whisk to form a sauce. Cook until it has thickened to a pleasing texture. I use the same pan that I poached the fish in to save on washing up and save loosing any flavours.)
Set aside to cool slightly.
Separate the eggs.
Whisk the whites to soft peaks.
Whisk the yolks with the cream. Now add the sauce mixture and combine gently to form a good rich mixture.
Add half the parmesan and the parsley.
Fold in the whites and spoon the mixture over the fish.
Take your finger around the edge of the soufflé dish to help it rise.
Sprinkle the remaining parmesan over the top.
Bake for around 30 - 40 minutes until it has risen and is golden brown on the top.
Ideally it will be nearly but not quite completely set in the middle to provide a slight sauce for the fish.
Serve with salad or spinach or anything else green.
Serves 4 and is easily made in smaller quantities.
