Double Baked Lincolnshire Poacher Soufflé Recipe

Method for base

1. Melt the butter in a suitable casserole, add flour, cook together for 3 - 4 minutes until blonde.
2. Add all the milk, whisk vigoroulsly until the base is smooth, simmer for 3 minutes.[ Milk will be from the poached haddock
3. Add the diced cheese and melt into the bechamel.
4. Add the seasoning, allow to cool slightly.
5. Add the egg yolks & beat well.
6. Allow to cool to room temperature.

Method for Souffle

1. Brush all the ramekins with soft butter, then line the moulds with the crumbs.
2. Whisk the egg whites and lemon juice to a light peak on full speed, add the salt & cayenne, continue to whisk to light peaks.
3. In a large mixing bowl, whisk 1/3 of the egg white to the prepared souffle base.
4. Carefully fold in the remaining whites.
5. Ask chef / sous chef to check at this point 6. Fill the ramekins 2/3 with the souffle mixture.
6. Place a 10g cube of cheese into the centre of the mixture & cover with the remaining mix.

Ingredients (for 36 portions)

• 150g Butter
• 150g Strong white flour pastry
• 650g Whole milk
• 160g Cheese smoked lincs poacher
• 2g Pepper white ground
• 12 Egg yolks
• 50g Butter unsalted (room temperature)
• 100g Breadcrumbs
• 1,200g Egg whites
• 30g Fresh lemon juice
• 5g Salt
• 1g Cayenne
• 400g Smoked Cheese