This sharing soufflé is comforting and homely. You can replace the smoked haddock with salmon fillets, if you prefer.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
327
Ingredients
400g
smoked haddock fillets
600ml
milk, to cover, plus extra to top up
2
fresh bay leaves
1tsp.
black peppercorns
50g
butter, plus extra, softened, to grease
30g
Parmesan, grated
60g
plain flour
60g
watercress, roughly chopped
3
medium eggs, separated
1/4tsp.
freshly ground nutmeg
Finely grated zest 1/2 lemon
Directions
Step 1Put the fish into a pan and pour over the milk to cover. Add the bay leaves and peppercorns, then lay on a sheet of baking parchment to cover the surface.
Step 2Bring to a simmer over medium heat and cook for 7min, or until the fish is just cooked. Using a slotted spoon, lift the fish on to kitchen paper to dry (reserve poaching liquid). Once dry, roughly flake the fish, discarding any skin and bones.
Step 3Meanwhile, grease a 1.5-1.75 litre ovenproof serving dish and dust with 1⁄2 the grated Parmesan. Strain the poaching liquid into a jug (discard the aromatics). Make up to 500ml with more milk, if needed.
Step 4Melt the butter in a medium pan over medium heat. Add the flour and cook, stirring, for 1-2min. Remove pan from heat and gradually mix in the strained poaching liquid to make a smooth sauce. Return pan to heat and bring to the boil, stirring constantly. Bubble for 1min, until thick. Scrape into a heatproof bowl and leave to cool slightly.
Step 5Preheat oven to 180°C (160°C fan) mark 4. Add the watercress, egg yolks, nutmeg, lemon zest and plenty of freshly ground black pepper to the cooled flour mixture and stir to combine. Carefully fold through the flaked fish.
Step 6In a separate medium bowl, whisk the egg whites until they hold stiff peaks. Using a large metal spoon, fold the egg whites into the fish mixture. Scrape into the prepared dish, gently smooth to level, and sprinkle over the remaining grated Parmesan.
Step 7Cook in the oven for 40-45min, or until golden brown, risen and just firm to the touch. Serve immediately with a crisp green salad and crunchy bread, if you like.
Per serving:
What to read next
Calories: 327
Protein: 30g
Fat: 18g
Saturates: 9g
Carbs: 12g
Sugars: 0g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
