- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
For the soufflé
- 50 g butter, plus extra for greasing
- 50 g flour
- 150 ml milk
- 2 egg yolks
- 50 g Dubliner cheddar cheese, grated
- 70 g smoked cod, finely chopped
- 3 egg whites
- 2 drops lemon juice
- salt and black pepper
For the salad
- 2 slices Bayonne ham, roughly chopped
- 30 g butter
- 1/2 clove garlic, finely chopped
- 2 slices bread, cut into small dice
- 1 tbsp chopped parsley
- 1 tbsp chopped sage leaves
- parmesan shavings
For the vinaigrette
- 30 ml balsamic vinegar
- 90 ml olive oil
- 1/4 tsp Dijon mustard
1. Preheat the oven to 180C/gas 4.
2. For the soufflé, butter 4 ramekins and freeze for a few minutes to harden the butter. Repeat this process 3 times - this gives a deep coating.
3. Melt the butter in a saucepan - add the flour and cook, stirring all the time, for 3-4 minutes, until the flour takes on a toasted aroma. Gradually stir in the milk and thicken the white sauce over a gentle heat - stirring constantly. Cool slightly and stir in the egg yolks, cheese and cod. Set aside to cool completely.
4. Whisk the egg whites with a little lemon juice until they resemble soft peaks. Gently fold the whites into the fish and white sauce mixture and season.
5. Fill the ramekins almost to the top and bake for 15-18 minutes, until the soufflé has risen and become golden in colour.
6. To make the salad, arrange the ham on a baking tray and cook for 7 minutes, until crisp.
7. Heat the butter in a small frying pan. Add the garlic, bread, parsley and sage, and cook for a few minutes until golden.
8. For the vinaigrette, whisk together the vinegar, olive oil and mustard, and set aside.
9. To assemble the salad, toss the rocket leaves, herby croutons and Parmesan shavings together, and dress with the vinaigrette.
10. Serve the soufflé straight from the oven, in its dish, and accompany with the salad.
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