Fish soufflé

    1 hour 5 min

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

    36 people made this

    Serves: 4 

    • 150g waxy potatoes (such as Charlotte or Bintje), scrubbed
    • 300g coley fillet (thawed if bought frozen), skinned
    • 40g butter, softened
    • 2 shallots, finely chopped
    • 4 tbsp whipping cream
    • 3 eggs, separated
    • 1 tsp wholegrain mustard
    • salt and freshly ground black pepper

    Prep:40min  ›  Cook:25min  ›  Ready in:1hr5min 

    1. Place the potatoes in a saucepan with cold water to cover and a pinch of salt. Cover, bring to the boil, and cook for 25 minutes or until tender.
    2. Meanwhile, place the fish in a large shallow pan with cold water to cover and a pinch of salt. Bring gently to the boil and reduce the heat immediately. Cover and simmer for 3 minutes. Leave the fish to cool in its cooking liquid.
    3. Heat 10g of the butter in a small pan, 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 (gas 6). Use 10g of the butter to grease a soufflé dish, about 16cm in diameter, or four 300ml large ramekins or individual soufflé dishes.
    5. Drain and peel the potatoes and crush with a fork. Add the remaining butter, the shallot-cream mixture and some pepper. Beat in the egg yolks and mustard.
    6. Drain and flake the fish and coarsely crush it with a fork. Check that no bones remain. Fold the fish into the potato mixture.
    7. Add a pinch of salt to the egg whites, whisk until stiff then fold into the potato-fish mixture. Pour into the soufflé dish(es) and smooth the surface with a spatula. Bake a large soufflé for 25 minutes or individual soufflés for 15 minutes, until puffed and golden. Serve immediately.


    Spice up the mixture with a pinch of chilli powder and 1 tsp chopped fresh dill, if available. * You could make this recipe with some leftover cooked fish, especially smoked haddock or smoked mackerel. Canned tuna would also be good.

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    Reviews in English (1)


    Easy to follow recipe. Halved it and still made too much! Was enjoyed by all  -  22 Aug 2014