For the Roux
400ml/14fl oz milk
For the soufflé
6 egg yolks, beaten
salt and freshly ground black pepper
40g/1½oz butter, softened
110g/4oz White cheese, finely grated
125g/4½oz cod fillet
300ml/11fl oz double cream
8 egg whites (frozen and then thawed)
1 tbsp fresh dill, roughly chopped
1. Preheat the oven to 190C/380F/Gas 5.
2. To make the Roux, melt the butter in a small heavy-based pan over a medium heat.
3. Remove from the heat and stir in the flour. Return the pan to a low heat and cook for two minutes, whisking continuously.
4. Remove from the heat again and add the milk, stirring constantly.
5. Place over a medium heat and bring to the boil, stirring continuously. Reduce the heat and simmer for 4-5 minutes, stirring continuously. Allow to cool slightly.
6. For the soufflé, beat the egg yolks into the cheese and season well with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature.
7. Meanwhile, line pan with baking paper and spray with cooking spray.
8. Sprinkle a handful of the grated gruyère into the dish, rotating it to coat the insides.
9. Place the cod into a small pan. Add the cream and place over a low heat. When the cream starts to just come to the boil, reduce the heat to a gentle simmer and cook for two minutes.
10. Turn off the heat and leave to rest until cool enough to handle, then remove the cod and flake the fish into a bowl with your fingertips, removing any bones you may find. Return the fish to the heated cream.
11. In a clean bowl, whisk the egg whites with a pinch of salt, until soft peaks form when the whisk is removed.
12. Place one third of the egg whites into the roux mixture and stir well.
13. Add the roux and egg white mixture to the bowl of remaining egg whites and fold in very gently, adding the white cheese and dill as you fold.
14. Half-fill prepared soufflé dish with the soufflé mixture, then spoon in equal amounts of the cod and cream mixture.
15. Fill the dish with the remaining soufflé.
16. Place into the oven to cook for 7-8 minutes, or until risen and golden.