Twice-Baked Smoked Haddock & Gruyère Soufflés

Method

1. Preheat the oven to 400°F fan/gas 7. Butter the ramekins thoroughly and dust with the parmesan, tapping out any excess. Place them in a large roasting tin.
2. In a saucepan, combine the milk, bay leaf, and smoked haddock. Cover and bring to a gentle simmer, then remove from heat and let the haddock poach for 10 minutes. Take the fish out, reserving the milk, and flake it, discarding skin and bones.
3. Add the spinach to the infused milk and bring to a boil, then remove from heat. In another saucepan, melt the 50g butter over medium heat, stir in the flour and cook for a minute. Pour in the milk and spinach mixture, stirring constantly, and simmer until thickened, about 4 minutes.
4. Off the heat, stir in half the gruyère until melted. Beat in the egg yolks one at a time, then gently fold in the haddock. Add the mustard, nutmeg, and black pepper. Taste and adjust seasoning, adding salt only if needed.
5. In a clean bowl, whisk the egg whites to stiff peaks. Fold a quarter of the whites into the mixture to lighten it, then gently fold in the rest with a rubber spatula until just combined.
6. Spoon the mixture into the prepared ramekins, filling each two-thirds full. Carefully pour boiling water into the roasting tin to come halfway up the sides. Bake for 20-22 minutes until puffed and golden.
7. Remove the tin from the oven and let the ramekins cool in the water. Run a spatula around the edges and turn out the soufflés. Once cold, wrap tightly and refrigerate for up to a day, or freeze.
8. To serve, preheat the oven to 425°F fan/gas 9. Butter an oven dish large enough to hold the soufflés without touching. Sprinkle half the remaining gruyère in the bottom, arrange the soufflés on top, pour over the cream, and sprinkle with the rest of the cheese. Bake for 15-20 minutes until golden. Serve immediately.