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.
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
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Method Prep:40min › Cook:25min › Ready in:1hr5min
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.
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.
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.
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.
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.
Drain and flake the fish and coarsely crush it with a fork. Check that no bones remain. Fold the fish into the potato mixture.
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.