Smoked Cod with Southport Shimp Soufflé Recipe


Smoked Cod with Southport Shrimp Soufflé, Buttered Kale, Mrs Kirkham’s Lancashire Cheese and Leek Croquettes with Watercress sauce

A Lancashire delight made from The Blue Mallard’s own smoked cod, shrimps from James Peet, cream from Rowland’s Dairy and kale and potatoes from Causeway Farm, watercress from Duerden Brothers and leeks grown in Burscough.

Serves 4

Ingredients

4x 250g smoked cod fillets

1 pint milk

1 large bunch kale

Large knob of butter

For the Lancashire cheese and leek croquettes:

500g Maris Piper potatoes

100g Mrs Kirkham’s Lancashire cheese

1 leek, split, washed and finely chopped

Knob of butter

Pinch chopped chives

Salt and pepper

Flour for pane

2 eggs for eggwash

Breadcrumbs for pane

For the Southport shrimp soufflé:

50g butter

40g plain flour

22ml semi skimmed milk

4 medium free-range eggs, separated

80g Southport shrimps

Pinch parsley, chopped

For the watercress sauce:

40ml dry white wine

1 shallot, peeled and fine diced

1 bay leaf

300ml double cream

1 bunch watercress

Sea salt

Method:

For the croquettes

In a large pan of salted water, cook the potatoes until starting to crumble, then drain and mash with butter, salt and pepper. Gently soften the leeks in butter, but don’t colour. While the mash is still warm, crumble in the cheese, leeks and chives and season. Shape into 10cm long sausage shapes and chill.

When chilled, gently coat in flour, egg wash, then roll in breadcrumbs. Either cook in a deep fat fryer at 180°C for 4-5 minutes and finish in the oven at 180°C for 4-5 minutes, or shallow fry until the breadcrumbs are golden brown, then pop in the oven for 10-15 minutes.

For the watercress sauce

Add the wine, shallot and bay leaf to a heacy bottomed saucepan on a medium heat. Reduce by half. Add the cream and reduce by two-thirds. Remove the bay leaf, add the watercress and blend with a hand blender for 1 minute. Pass through a fine sieve, season with sea salt and set aside.

For the soufflé

Butter 4 larger ramekins and put in a roasting tin. In a heavy bottomed saucepan, melt the butter then whisk in the flour to a smooth paste. Slowly whisk in the milk and on a low heat, cook out until it thickens to a smooth sauce and doesn’t taste floury.

Remove from the heat and whisk in the egg yolks, parsley and shrimp. Season with salt.

In a large bowl, whisk the egg whites to a soft peak – when the whisk is pulled out the top flops down – and fold in the shrimps mix, keeping as much air in the mix as possible.

Spoon evenly into the ramekins.

Fill the roasting tray with boiling water to halfway up the outside of the ramekins and back in a preheated oven at 200°C for 20 minutes. Don’t open the oven too early or the souflles will sink.

For the cod

Poached in a mix of lightly seasoned half milj and half water on a low heat for 6-8 minutes. Remove the cod with a slotted spoon and drain on kitchen paper.

Cook the kale in a large pan of salted water on a rolling boil for 1 minute. Drain, season and add a good-sized knob of butter.

To serve

Sit the cod on a bed of kale, with croquettes and soufflé on the side and a generous amount of watercress sauce.

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