- 300 g smoked fish fillet
- 300 ml low-fat milk
- 1 tspn butter, room temperature
- 1 tbspn freshly grated Parmesan cheese
- 1 tbspn fine dried breadcrumbs
- ¼ cup (35 g) cornflour
- 3 medium eggs, separated
- 1 medium egg white
- 250 g tomatoes, peeled, deseeded and cut into cubes
- 1 tspn wholegrain mustard
- 2 tbspn fresh parsley finely chopped
- 2 tbspn fresh chives finely snipped
- salt and pepper
- Put the fish and milk in a saucepan (just big enough to hold the fillet) and heat until just simmering. Poach gently for about 8 minutes or until the fish flakes when tested with a fork. Remove the pan from the heat and leave the fish to cool in the milk. When the fish is cool enough to handle, remove it and flake the flesh, discarding the skin. Set the poaching milk aside to cool. (Reserve about half a cup of the milk in a separate bowl to mix with the cornflour)
- Put a baking tray in the oven and preheat the oven to 190ºC. Lightly grease a 1.75 litre soufflé dish with the butter. Mix together the Parmesan and breadcrumbs, then sprinkle over the bottom and side of the dish, turning the dish to coat evenly. Shake out any excess crumb mixture and set aside.
- In a large bowl, mix the cornflour with the half cup of reserved cold poaching milk to make a smooth paste. Heat the remaining milk until almost boiling, then pour in the cornflour mixture, stirring constantly. Return to the pan and bring to the boil, stirring to make a thick sauce.
- Slightly beat the egg yolks. Gradually pour into the hot sauce whisking constantly. Stir in the flaked cod, tomatoes, mustard, parsley, chives and salt and pepper to taste.
- In a clean, dry mixing bowl, whisk the 4 egg whites until stiff enough to hold soft peaks. Fold ¼ of the whites into the sauce mixture to lighten it, then gently fold in the remaining whites.
- Spoon the mixture into the prepared soufflé dish and sprinkle the top with the reserved Parmesan and breadcrumb mixture. Set the dish on the hot baking tray and bake for about 35 minutes or until well risen and golden brown.
- Serve at once.
- Serve 4