Published on 8th July 2016




  • 500g Natural smoked haddock
  • 500 ml Full fat milk 
  • 80g plain flour
  • 75g butter
  • 100g cheddar cheese
  • 100g Parmesan cheese
  • 15g anchovies sauce
  • 15g English mustard 
  • 1.5g Tabasco 
  • 9g egg whites
  • 9g egg yolks


  1. Poach the smoked haddock in the milk
  2. Make a roux with the butter and flour
  3. Slowly add milk to make a bechamel
  4. Add egg yolks, cheese, anchovy, mustard and Tabasco and mix
  5. Whisk the egg whites to a medium peak
  6. Add half the whites to and mix
  7. Add the rest of the whites and fold careful keeping as much air in them as possible
  8. Place into buttered moulds
  9. Bake for 15mins at 170 c



  • 1/2 banana shallot (finely chopped)
  • 1 small glass white wine. (150ml)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon of English mustard
  • 250g diced butter
  • 2 table spoons of finely chopped chives.
  • 1/2 the juice of a lemon
  • Salt and pepper


  1. Sweet down the shallot in a sauce pan for five minutes without any colour
  2. Add the white wine and the white wine vinegar
  3. Reduce by 1/2
  4. Whisk the diced butter into the sauce pan on a low heat until the cause begins to thicken and has a nice shine to it
  5. Pass the sauce through a fine sieve
  6. Add the salt and pepper, English mustard, lemon juice and chives
  7. Pour over the haddock soufflé and serve.

Courtesy of: The Churchill Arms

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