Twice Baked Smoked Haddock Souffle

  0.0 – 0 reviews  • Egg Recipes
Level: Intermediate
Total: 2 hr 15 min
Prep: 1 hr 30 min
Cook: 45 min
Yield: 6 servings

Ingredients

  1. 1/2 pound haddock, skin removed
  2. 16 ounces milk
  3. 2 ounces flour
  4. 2 1/2 ounces butter
  5. 1/2 ounce corn flour, plus 1/2 ounce
  6. 4 egg yolks
  7. 1 cup Parmesan
  8. 1 tablespoon Dijon mustard
  9. 8 ounces egg whites
  10. 1 (6 ounce) jar double cream
  11. 1/2 pound leeks
  12. 1 ounce butter
  13. 1/2 cup heavy cream
  14. 1/4 pound smoked haddock
  15. 12 quail eggs, soft boiled, halved
  16. Red Pepper coulis, recipe follows
  17. Saffron sauce, recipe follows
  18. 2 ounces chopped chives
  19. 3 roasted red peppers, peeled and deseeded
  20. 1 cup chicken stock
  21. Salt and pepper
  22. Pinch saffron strands
  23. 2 cups fish stock
  24. Salt and pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Poach the haddock in the milk on medium heat for 10 minutes. Remove haddock from liquid and set aside. Reboil the milk and make a beurre manie with the flour and butter. Add the beurre manie to the milk and mix until the milk boils to a thick cream like consistency, and remove from heat.
  3. Combine 1/2 ounce of the corn flour with the egg yolks, and mix until well incorporated. Whisking vigorously, add the egg mixture into the hot milk mixture, and return to the heat. Cook mixture for 5 minutes.
  4. Remove the mixture from the heat, and add the Parmesan and mustard. Whisk together until smooth and set aside.
  5. In a separate bowl, whisk the egg whites and the remaining 1/2 ounce corn flour until stiff peaks form. In a separate bowl, take 1/3 of the milk mixture and 1/3 of the egg whites and whisk together until smooth. Flake the haddock, and add to the mix. Fold in the remaining egg whites.
  6. Fill the 6 (6-ounce) ramekins with the souffle mix, and place on a baking sheet with a little water. Bake in oven for 20 minutes.
  7. Remove souffles from oven and allow to cool. Remove souffles from ramekins, add a little double cream into each ramekin, and place souffles back into ramekins. Set aside.
  8. To prepare the leeks, saute in a saucepan with butter. Once the leeks are soft, add the cream, and smoked haddock, and cook for 5 minutes.
  9. Place the souffles back in the oven for 4 minutes.
  10. To plate the haddock, first place a spoonful of the leek mixture in the center of the plate. Place three halves of the quail eggs around the plate. Remove haddock souffles from ramekins and place on top of the leek mixture. Add the sauces randomly on plate, sprinkle with chives, and serve hot.
  11. In a saucepan, combine the roasted red peppers, chicken stock, and salt and pepper. Bring to a boil. Remove from heat and place peppers in blender and puree. Place puree back in saucepan and reduce liquid by half. Set aside for plating.
  12. To make the saffron sauce, combine all ingredients, let simmer, and reduce by half. Set aside for plating.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 679
Total Fat 47 g
Saturated Fat 27 g
Carbohydrates 29 g
Dietary Fiber 3 g
Sugar 10 g
Protein 37 g
Cholesterol 412 mg
Sodium 1181 mg

 

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