Difficulty: Medium
Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Yield: 6 servings

Ingredients:

1/2-lb. haddock, skin removed
16 oz. milk
2 oz. flour
2-1/2 oz. butter
1/2-oz. corn flour, plus 1/2-oz.
4 egg yolks
1 cup Parmesan
1 Tbs. Dijon mustard
8 oz. egg whites
1 (6 oz. ) jar double cream
1/2-lb. leeks
1 oz. butter
1/2-cup heavy cream
1/4-lb. smoked haddock
12 quail eggs, soft boiled, halved
2 oz. chopped chives
red pepper coulis, recipe follows
saffron sauce, recipe follows

Directions:

1. Preheat the oven to 400 degrees F.
   
2. Poach the haddock in the milk on medium heat for 10 minutes.
   
3. Remove haddock from liquid and set aside.
   
4. Reboil the milk and make a beurre manie with the flour and butter.
   
5. Add the beurre manie to the milk and mix until the milk boils to a thick cream like consistency and remove from heat.
   
6. Combine 1/2-ounce of the corn flour with the egg yolks and mix until well incorporated.
   
7. Whisking vigorously, add the egg mixture into the hot milk mixture and return to the heat.
   
8. Cook mixture for 5 minutes.
   
9. Remove the mixture from the heat and add the Parmesan and mustard.
   
10. Whisk together until smooth and set aside.
    
11. In a separate bowl, whisk the egg whites and the remaining 1/2-ounce corn flour until stiff peaks form.
    
12. In a separate bowl, take 1/3 of the milk mixture and 1/3 of the egg whites and whisk together until smooth.
    
13. Flake the haddock and add to the mix.
    
14. Fold in the remaining egg whites.
    
15. Fill the 6 (6-ounce) ramekins with the souffle mix, and place on a baking sheet with a little water
    
16. Bake in oven for 20 minutes.
    
17. Remove souffles from oven and allow to cool.
    
18. Remove souffles from ramekins, add a little double cream into each ramekin and place souffles back into ramekins. Set aside.
    
19. To prepare the leeks, saute in a saucepan with butter.
    
20. Once the leeks are soft, add the cream and smoked haddock and cook for 5 minutes.
    
21. Place the souffles back in the oven for 4 minutes.
    
22. To plate the haddock, first place a spoonful of the leek mixture in the center of the plate.
    
23. Place three halves of the quail eggs around the plate.
    
24. Remove haddock souffles from ramekins and place on top of the leek mixture.
    
25. Add the sauces randomly on plate, sprinkle with chives and serve hot.

Red Pepper Coulis

Ingredients:

3 roasted red peppers, peeled and deseeded
1 cup chicken stock
salt and pepper

Directions:

1. In a saucepan, combine the roasted red peppers, chicken stock, salt and pepper.
   
2. Bring to a boil, then remove from heat and place peppers in blender and puree.
   
3. Place puree back in saucepan and reduce liquid by half. Set aside for plating.

Saffron Sauce

Ingredients:

pinch saffron strands
2 cups fish stock
salt and pepper

Directions:

1. To make the saffron sauce, combine all ingredients, let simmer and reduce by half. Set aside for plating.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.