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Smoked Haddock Soufflé

A light French soufflé featuring smoked haddock, gruyère cheese, and rich béchamel, topped with poached quail eggs.

Seafood High Protein French Dinner Party Soufflé

Estimated Nutrition

Calories

647.1

kcal / serving

2588.4 kcal total

Carbs

10.7g

per serving

42.6 g total

Fat

54.6g

per serving

218.4 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

For the béchamel

Dairy

Butter

For the béchamel

400

Milk

For the béchamel

piece

Egg Yolks

Free-range, beaten

Butter

Softened, for greasing

110

Gruyère

Finely grated

300

Double Cream

piece

Quail's Eggs

Poached

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Dill

Roughly chopped

sprig

Dill

For serving

Other

piece

Egg Whites

Free-range

Seafood

125

Smoked Haddock Fillet

Skin removed and flaked

Method

Preheat the oven to 190°C.

Melt 30g butter in a small heavy-based pan over medium heat.

Stir in 30g flour and cook for two minutes while whisking continuously.

Remove from heat and whisk in 400ml milk until smooth.

Bring to a boil while stirring, then simmer for 5 minutes and allow to cool.

Beat egg yolks into the béchamel, season with salt and pepper, and cover.

Grease four ramekins with softened butter.

Coat the inside of each dish with grated gruyère.

Simmer smoked haddock in double cream for two minutes.

Skin and flake the fish, then return it to the hot cream.

Whisk egg whites with salt until soft peaks form.

Stir one third of the egg whites into the béchamel base.

Gently fold in the remaining whites, gruyère, and chopped dill.

Fill dishes halfway with soufflé mixture and add the fish and cream.

Top with the remaining soufflé mixture until slightly above the rim.

Smooth the tops and run a knife around the inner edges.

Place ramekins in a roasting pan filled halfway with boiling water.

Bake for 8 minutes until the soufflés are risen and golden.

Top with a poached quail egg and a dill sprig before serving.

made with
a toodle. project