Preserves & Condiments
Fish & Shellfish
Half soufflé and half omelette, this is perfect for Saturday lunch and it’s one of those great dishes that are filling but still taste light and fresh. I love tartare sauce with fish, so I’ve incorporated it into the soufflé sauce in this recipe - it gives it a lovely extra layer of flavour. Don’t be tempted to leave out the dill - it’s what really makes this dish stand out. The great thing about this souffle/omelette hybrid is that although it puffs up nicely, it won’t sink the minute you take it out of the oven like a proper soufflé would. Serve it with a rocket salad or, as I have here, with steamed broccoli (I used the Soy and Lime Dressing from my previous post, ‘A Salad Dressing For All Seasons’, which is the perfect match for this).
Start by cooking the potato slices in boiling, salted water for 5 mins until tender. Drain and set aside. Next, poach the haddock in the milk with the bay leaves by gently simmering it in a wide, shallow pan for about 6 mins, turning it over halfway through. Meanwhile, fry the chopped leeks in a little olive oil until soft and whisk the eggs whites until just stiff.
Lift the fish out of the pan, set aside and reserve 150ml of the cooking liquor. Melt the butter in a medium-sized non-stick pan, take off the heat and stir in the flour with a wooden spoon until well combined. Cook over a high heat for 2 minutes, then take off the heat again and add the reserved cooking liquor, stirring all the time until it's nice and thick. Stir in the crème fraiche, tartare sauce, eggs yolks and haddock. Season well, mix in the chopped herbs then fold in the whisked eggs whites with a metal serving spoon, a little at a time.
Heat a little olive oil in a large frying pan (one that you can use under the grill), arrange the potato slices over the bottom then carefully tip the egg mixture into the pan. Cook for about 6 mins until the sides are set and just browning when you pull them gently back with a knife. Then slide the pan under a hot grill, scattered with the cheddar, until the top is set and just browned too.