- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
1. Preheat the oven to 180C/160C fan/Gas 4. Generously grease six 250ml ramekins with butter and put them in the fridge to chill.
2. In a medium saucepan, melt the butter until sizzling but not browned. Stir in the flour and cook, stirring, for about 2 minutes until the mixture forms a smooth paste. Whisk in the milk, nutmeg, lemon zest, 1 teaspoon of salt and a generous shake of white pepper. Bring back to the boil, stirring constantly, until the sauce thickens (it will be very thick).
3. Add the lemon juice and whisk until smooth. Remove from the heat and beat in the egg yolks one at a time. Taste for seasoning it should taste highly seasoned. Fold through the fish and herbs.
4. Place the egg whites in a clean, dry bowl and beat until they form soft peaks. Add one-quarter of the egg whites to the whitebait mixture and stir until well mixed. Then fold the remaining egg whites gently through the mixture.
5. Fill the buttered ramekins to the top, then run your thumb around the inside edge of the dishes so the soufflés puff evenly. Set the ramekins in a deep roasting dish and pour boiling water around them until it comes about halfway up the sides of the dishes. This water bath will help the soufflés cook evenly. Bake until they are lightly puffed, browned and just set in the centre about 15-20 minutes. (The soufflés can be cooked right through at this point if you prefer. Cook for about 20-25 minutes total.)
6. Remove the soufflés from the oven and the water bath and leave to cool. They can be covered and refrigerated for up to 2 days. When you are ready to serve them, preheat the oven to 220C/200C fan/Gas 8. Pour 1 tablespoon of cream over each soufflé. Place on a tray and cook until they are risen, crusty and golden about 12-15 minutes from refrigerated.
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