- 50g/2oz softened butter, plus extra for greasing
- 3 tbsp finely grated parmesan
- 3 tbsp fine dried breadcrumbs
- 300g/10½oz smoked haddock fillet (undyed)
- 350ml/12fl oz milk
- 50g/2oz butter
- 50g/2oz plain flour
- 6 free-range eggs, separated
- 50g/2oz gruyère cheese, grated
- 2 tbsp wholegrain mustard
- 50g/2oz potted brown shrimps
- 2 tbsp chopped fresh dill
- Preheat the oven to 190C/375F/Gas 5. Grease the insides of a 1.5 litre/2½ pint high-sided ovenproof dish with butter.
- Mix the parmesan and breadcrumbs together and sprinkle into the greased dish, turning it on its side and rotating to completely coat the base and the insides. Discard any excess.
- Place the haddock fillet into a saucepan and pour over the milk. Gently bring to the boil over a low heat, then reduce the heat until the milk is simmering and simmer for two minutes. Remove the pan from the heat and lift out the poached haddock using a slotted spoon. Set aside, reserving the milk in a jug. When the haddock is cool enough to handle, remove the skin and flake the fish into a bowl.
- Melt the butter in a heavy-based pan over a medium heat. When the butter has melted, remove the pan from the heat and whisk in the flour until smooth and well combined.
- Return the pan to the heat and cook the butter and flour mixture for two minutes, whisking continuously.
- Remove the pan from the heat and whisk in the milk used to poach the haddock until fully incorporated into the mixture.
- Return the pan to the heat and bring the mixture to the boil, whisking continuously. Reduce the heat until the mixture is simmering and simmer for 3-5 minutes, still whisking, until the mixture becomes a thick glossy sauce.
- Remove the pan from the heat and stir in the egg yolks, gruyère, mustard, potted shrimps, flaked haddock and dill until well combined. Set aside.
- In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed.
- Spoon one-third of the egg whites into the haddock and shrimp sauce and beat until the mixture has loosened slightly. Then, using a metal spoon, gently fold the remaining whisked egg whites into the mixture until just combined.
- Gently tip the soufflé mixture into the prepared dish. Place the soufflé dish onto a baking tray and cook in the middle of the oven for 30 minutes, or until well-risen and golden-brown on top, but with a slight wobble. Serve immediately.