Smoked Ham and Haddie Soufflé
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Shirley Spear of The Three Chimneys Restaurant on
the Isle of Skye.
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smoked haddock fillet (undyed)
50g finely chopped smoked ham
2 sprigs of parsley, including the stalk
1 bay leaf
Freshly ground black pepper
Freshly grated nutmeg
Finely grated rind of half a large lemon
1 small onion, finely chopped
1 tablespoon finely chopped parsley, or mixed herbs
such as chervil,
lemon balm and dill
4 large eggs
40g plain flour
oven to Gas mark 5, 375°F, 190°C. Pour hot water into
the roasting tin to a depth of approximately 2cm.
Place the roasting tin on the top shelf of the oven.
The water should be piping hot by the time you put
the soufflé in the oven. Butter 8 size 1 ramekins
liberally. Coat the base and sides of the dishes with
a half-and-half mixture of fine white breadcrumbs
and very finely grated Parmesan cheese. Put the dishes
to chill in the refrigerator before using.
all the ingredients, except the haddie, into a wide
saucepan. Bring gently to simmering point and lay
the fillets of fish into the milk mixture. Cover with
a lid and leave the fish to poach very gently in the
milk, over a low heat. This will take 5-10 minutes,
depending on the thickness of the fish. When it is
ready, the fish will begin to flake apart easily.
Try not to let the milk overheat and curdle.
the fish out of the pan and leave aside to cool. Strain
the milk through a sieve and discard the parsley and
bay leaf. Retain the onion with the lemon rind. Pour
the milk into a measuring jug. You need 300mls to
make the sauce. Top up the quantity, if necessary,
with a splash of extra milk or cream. Remove any skin
or small bones etc from the fish and break it up with
a fork. Tip the onion into the bowl with the flaked
fish. Add the chopped ham, plus the extra freshly
chopped herbs and mix everything together.
the butter in a saucepan and stir in the sieved flour
to make a roux. Gradually stir in the milk, which
the fish was cooked in, stirring all the time until
you have a thick sauce. Leave this on a very low heat
to cook gently for 10 minutes.
the eggs and beat the yolks into the sauce. Add the
flaked smoked fish, lemon rind, onion and chopped
ham. Stir well. Check seasoning. As smoked fish and
ham are salty, you may not need to add any more salt,
just a few twists of freshly ground black pepper.
Last of all, whisk the egg whites in a clean grease
free bowl, until they reach the soft-peak stage. Stir
one spoonful of the whites into the fish mixture to
loosen it. Fold the remaining egg whites into the
fish mixture with a large metal spoon, with a cutting
and folding motion.
the mixture into the ramekins. Mixture should fill
the dishes to just below the indent of the rim. Place
the dishes in the hot water in the roasting tin in
the pre-heated oven. Be careful, as the water will
be hot. They will take 15/20 minutes on the top shelf.
The soufflés will rise and look golden brown on the
surface. They should be slightly crisp on top and
soft in the centre. Some may rise more evenly than
others but don’t worry about it. Serve them immediately
from the oven, as they sink very quickly.
The North East of Scotland Fisheries Development Partnership