Talbooth House Soufflé

— Starter by Executive Chef Andy Hirst, Le Talbooth Restaurant

Preparation time: 1 hour Cooking time: 12 minutes

INGREDIENTS

Makes 4 portions

80g butter, softened

3 slices bread,

‘dried' in the oven, then blitzed in a food processor to make fine crumbs

400g undyed smoked haddock 375ml milk

75g plain white flour 40g Gruyère cheese, grated 1½ tbsp Parmesan cheese, freshly grated

50g Cheddar cheese, grated salt and white pepper, to taste 2 Portobello mushrooms, sliced 9 egg whites

20g Stilton cheese, crumbled

METHOD

1. Grease the insides of 4 x 11cm soufflé dishes with 25g of the butter.

2. Sprinkle the breadcrumbs all around the inside of the soufflé dishes, then tip out any excess crumbs and set aside.

3. To poach the smoked haddock, put the fish in a frying pan with 125ml of the milk and simmer for 6 minutes, or until tender. Remove the pan from the heat and leave the fish to cool in the liquid.

4. Remove the fish from the milk, reserving the poaching milk, and discard the skin and any small bones, then flake the flesh into a bowl and set aside.

5. To make the soufflé base, bring the reserved poaching milk to the boil in a small saucepan. Melt another 25g of the butter in another pan over a medium heat, add 25g of the plain flour and stir for 3–4 minutes, not letting the flour colour. Remove the pan from the heat and gradually stir in the poaching milk, avoiding any lumps

6. Return the pan to the heat and simmer for 5 minutes, stirring occasionally, until a smooth, thick sauce forms. Stir in the Gruyère and Parmesan cheeses, then remove the pan from the heat, cover the surface with greaseproof paper to prevent a skin forming, and set aside.

7. Next, make the Mornay sauce by bringing the remaining 250ml of milk to the boil in another pan.

8. Melt the remaining 30g of butter in another pan over a medium heat, add the remaining 50g of flour and stir for 3–4 minutes, not letting the flour colour. Remove the pan from the heat and gradually stir in the milk, avoiding any lumps. Return the pan to the heat and simmer for 5 minutes, stirring occasionally, until a smooth, thick sauce forms.

9. Stir in the Cheddar to the Mornay sauce and season to taste with salt and pepper.

10. Preheat the oven to 180°C with a baking sheet inside.

11. Mix the flaked fish and mushrooms with 4 tbsp of the Mornay sauce and divide among the soufflé dishes.

12. Put the egg whites in a clean, dry bowl and beat until stiff peaks form.

13. Fold the egg whites into the soufflé base mixture (from step 6), using a large metal spoon.

14. Divide the mixture among the soufflé dishes and use a palette knife to smooth the tops. Use your thumb to make a slight ridge around the edge of each soufflé dish. Lightly sprinkle the Stilton over the tops.

15. Place the soufflé dishes on the hot baking sheet and bake in the oven for 12 minutes, or until well risen and golden brown. Serve immediately.