Fish soufflés

Fish soufflés

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About this recipe: Light, fluffy and utterly delicious – all you need is a simple salad to create a balanced, healthy meal for all the family.

Zoë Harpham

Serves: 4 

  • 150 g waxy potatoes, scrubbed
  • salt and freshly ground black pepper
  • 300 g skinless ling or hake fillets
  • 40 g butter, softened
  • 2 French shallots, finely chopped
  • ¼ cup cream
  • 3 eggs, separated
  • 1 teaspoon wholegrain mustard

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Put the potatoes and a pinch of salt in a saucepan with plenty of cold water. Cover, bring to the boil, and cook for 25 minutes until tender.
  2. Meanwhile, put the fish and a pinch of salt in a large frying pan with just enough cold water to cover. Bring to the boil, then reduce the heat immediately. Cover and simmer for 3 minutes. Leave the fish to cool in the liquid, then drain and coarsely crush the flesh with a fork, removing any bones.
  3. Heat 10 g of the butter in a small saucepan, add the shallots and cook gently over a low heat for 5 minutes. Add the cream and remove from the heat.
  4. Preheat the oven to 200°C. Use 10 g of the butter to grease four 300 ml ramekins.
  5. Drain and peel the potatoes and mash with a fork. Add the remaining butter, the shallot-cream mixture and some pepper. Beat in the egg yolks and mustard. Fold in the fish.
  6. Add a pinch of salt to the egg whites, whisk until stiff then fold into the potato-fish mixture. Pour into the soufflé dishes and smooth the surface with a spatula. Bake for 15 minutes until puffed and golden. Serve immediately.

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