Twice Baked Smoked Haddock Souffle - haddock

Method

• Preheat the oven to 400 degrees F.
• Poach the haddock in the milk on medium heat for 10 minutes.
• Remove haddock from liquid and set aside.
• Reboil the milk and make a beurre manie with the flour and butter.
• Add the beurre manie to the milk and mix until the milk boils to a thick cream like consistency, and remove from heat.
• Combine 1/2 ounce of the corn flour with the egg yolks, and mix until well incorporated.
• Whisking vigorously, add the egg mixture into the hot milk mixture, and return to the heat.
• Cook mixture for 5 minutes.
• Remove the mixture from the heat, and add the Parmesan and mustard.
• Whisk together until smooth and set aside.
• In a separate bowl, whisk the egg whites and the remaining 1/2 ounce corn flour until stiff peaks form.
• In a separate bowl, take 1/3 of the milk mixture and 1/3 of the egg whites and whisk together until smooth.
• Flake the haddock, and add to the mix.
• Fold in the remaining egg whites.
• Fill the 6 (6-ounce) ramekins with the souffle mix, and place on a baking sheet with a little water.
• Bake in oven for 20 minutes.
• Remove souffles from oven and allow to cool.
• Remove souffles from ramekins, add a little double cream into each ramekin, and place souffles back into ramekins.
• Set aside.
• To prepare the leeks, saute in a saucepan with butter.
• Once the leeks are soft, add the cream, and smoked haddock, and cook for 5 minutes.
• Place the souffles back in the oven for 4 minutes.
• To plate the haddock, first place a spoonful of the leek mixture in the center of the plate.
• Place three halves of the quail eggs around the plate.
• Remove haddock souffles from ramekins and place on top of the leek mixture.
• Add the sauces randomly on plate, sprinkle with chives, and serve hot.
• In a saucepan, combine the roasted red peppers, chicken stock, and salt and pepper.
• Bring to a boil.
• Remove from heat and place peppers in blender and puree.
• Place puree back in saucepan and reduce liquid by half.
• Set aside for plating.
• To make the saffron sauce, combine all ingredients, let simmer, and reduce by half.
• Set aside for plating.