Smoked Haddock Arnold Bennett with Mustard Cream, Charred Leek & Crisp Potato

A light soufflé-style interpretation of Omelette Arnold Bennett, combining gently poached smoked haddock with aerated egg and Parmesan. Served with mustard cream, charred leek and crisp potato for contrast and a contemporary presentation.

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Keyword: Smoked Haddock, Souffle, Eggs

Category: Appetisers, Breakfast, Main Courses

Course: Appetizers, Hot, Mains, Fish

Cuisine: English

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: Servings

Calories: 742kcal

Author: MJF

Cost: £10.00

Equipment

1 Shallow Saucepan, for poaching fish
1 Small Saucepan, for sauce
1 Bowl, for mixing potatoes
1 Non-Stick Pan, for frying potatoes
1 Frying Pan/Grill, for leeks
2 Bowls, for whisking souffle

Ingredients

Smoked Haddock Soufflé

400 g Undyed Smoked Haddock Fillet, skin removed and pin-boned 14 oz
300 ml Whole Milk 10½ fl oz
1 each Bay Leaf
4 each Black Peppercorns
8 each Large Eggs, separated
40 ml Double Cream 1⅓ fl oz
20 g Fresh Chives, finely chopped ¾ oz
30 g Parmesan, finely grated 1 oz
20 g Unsalted Butter ¾ oz
Fine Sea Salt, as required
Freshly Ground White Pepper, as required

Mustard Cream

150 ml Reserved Haddock Poaching Milk 5 fl oz
100 ml Double Cream 3½ fl oz
15 g Dijon Mustard ½ oz
20 g Wholegrain Mustard ¾ oz
10 ml Fresh Lemon Juice 2 tsp
15 g Unsalted Butter, cold and diced ½ oz
Freshly Ground White Pepper, as required

Charred Leek

2 each Young Leeks, trimmed and thoroughly washed
15 ml Neutral Oil ½ fl oz
10 ml Fresh Lemon Juice 2 tsp
Fine Sea Salt, as required

Crisp Potato

400 g Waxy Potatoes, peeled 14 oz
20 g Unsalted Butter, melted ¾ oz
15 ml Neutral Oil ½ fl oz
3 g Fine Sea Salt ½ tsp
1 g Freshly Ground Black Pepper ¼ tsp

To Finish

20 g Parmesan, finely grated ¾ oz
10 g Fresh Chives, finely cut ⅓ oz
5 g Baby Spinach Leaves or Pea Shoots ⅙ oz
1 each Lemon, cut into wedges

Instructions

Prepare the Smoked Haddock

Place the smoked haddock in a shallow saucepan with the milk, bay leaf and peppercorns.
Bring slowly to just below simmering point.
Remove from the heat, cover and leave for approximately 6–8 minutes until the fish is just cooked.
Lift out the haddock and strain the poaching milk.
Reserve 150ml of the milk for the mustard cream.
Flake the haddock into generous pieces, removing any remaining skin or bones.

Prepare the Mustard Cream

Place the reserved poaching milk in a small saucepan and reduce by approximately one-third.
Add the double cream and simmer gently until lightly thickened.
Whisk in the Dijon and wholegrain mustards.
Add the lemon juice.
Remove from the heat and whisk in the cold butter.
Season with white pepper and salt only if required.
Keep warm.

Prepare the Crisp Potato

Coarsely grate the potatoes.
Rinse briefly under cold water and squeeze completely dry in a clean cloth.
Mix with the melted butter, salt and black pepper.
Divide into four portions and press into thin oblong shapes.
Heat the neutral oil in a non-stick pan.
Cook for approximately 4–5 minutes on each side until deeply golden and crisp.
Drain on a wire rack and keep warm.

Prepare the Charred Leek

Cut the leeks lengthways, keeping the layers intact.
Brush lightly with oil and season with salt.
Place cut-side down in a very hot pan or on a plancha.
Cook until strongly caramelised and lightly charred.
Turn and cook briefly until tender.
Finish with the lemon juice and keep warm.

Prepare the Smoked Haddock Soufflé

Preheat the overhead grill or salamander to high.
Whisk the egg yolks with the double cream, half of the chives and 30g Parmesan.
Season lightly with white pepper and only a little salt if required.
Whisk the egg whites to soft peaks.
Fold one-third of the whites into the yolk mixture.
Fold in the remaining whites gently, retaining as much volume as possible.
Fold approximately two-thirds of the smoked haddock through the mixture.
Butter four small ovenproof frying pans or individual gratin dishes.
Divide the soufflé mixture evenly between them.
Cook over gentle heat for approximately 1–2 minutes until the bases begin to set.
Transfer beneath the hot grill for approximately 2 minutes until risen and almost set.
Arrange the remaining smoked haddock over the surface.
Spoon a small amount of mustard cream across the centre and sprinkle lightly with the remaining Parmesan.
Return beneath the grill for approximately 30–60 seconds until lightly gratinated.
The centre should remain moist and softly set.

Presentation

Place one crisp potato rectangle slightly off-centre on each plate.
Position the smoked haddock soufflé partly over the potato.
Arrange a piece of charred leek alongside.
Spoon a small amount of mustard cream around one side of the soufflé rather than covering the plate.
Finish with chives, baby spinach or pea shoots and a lemon wedge.
The smoked haddock should remain clearly visible on the surface.

Notes

Preparing the garnish independently means the soufflé can be cooked at the last moment without competing tasks.

The haddock and mustard cream may be prepared in advance and reheated gently.

The potato can be cooked ahead and recrisped immediately before service.

The charred leek may also be prepared ahead and rewarmed.

The soufflé itself should always be mixed, cooked and served immediately.

Use undyed smoked haddock and taste carefully before adding salt, as the fish, Parmesan and reduced poaching milk all contribute seasoning.

Nutrition

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Smoked Haddock Arnold Bennett with Mustard Cream, Charred Leek & Crisp Potato