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.
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
Directions Prep:15min › Cook:45min › Ready in:1hr
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.
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.
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.
Preheat the oven to 200°C. Use 10 g of the butter to grease four 300 ml ramekins.
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.
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.