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1
Preheat the oven to 400 degrees F.
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2
Poach the haddock in the milk on medium heat for 10 minutes.
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3
Remove haddock from liquid and set aside.
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4
Reboil the milk and make a beurre manie with the flour and butter.
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5
Add the beurre manie to the milk and mix until the milk boils to a thick cream like consistency, and remove from heat.
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6
Combine 1/2 ounce of the corn flour with the egg yolks, and mix until well incorporated.
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7
Whisking vigorously, add the egg mixture into the hot milk mixture, and return to the heat.
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8
Cook mixture for 5 minutes.
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9
Remove the mixture from the heat, and add the Parmesan and mustard.
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10
Whisk together until smooth and set aside.
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11
In a separate bowl, whisk the egg whites and the remaining 1/2 ounce corn flour until stiff peaks form.
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12
In a separate bowl, take 1/3 of the milk mixture and 1/3 of the egg whites and whisk together until smooth.
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13
Flake the haddock, and add to the mix.
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14
Fold in the remaining egg whites.
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15
Fill the 6 (6-ounce) ramekins with the souffle mix, and place on a baking sheet with a little water.
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16
Bake in oven for 20 minutes.
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17
Remove souffles from oven and allow to cool.
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18
Remove souffles from ramekins, add a little double cream into each ramekin, and place souffles back into ramekins.
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19
Set aside.
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20
To prepare the leeks, saute in a saucepan with butter.
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21
Once the leeks are soft, add the cream, and smoked haddock, and cook for 5 minutes.
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22
Place the souffles back in the oven for 4 minutes.
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23
To plate the haddock, first place a spoonful of the leek mixture in the center of the plate.
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24
Place three halves of the quail eggs around the plate.
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25
Remove haddock souffles from ramekins and place on top of the leek mixture.
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26
Add the sauces randomly on plate, sprinkle with chives, and serve hot.
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27
In a saucepan, combine the roasted red peppers, chicken stock, and salt and pepper.
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28
Bring to a boil.
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29
Remove from heat and place peppers in blender and puree.
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30
Place puree back in saucepan and reduce liquid by half.
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31
Set aside for plating.
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32
To make the saffron sauce, combine all ingredients, let simmer, and reduce by half.
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33
Set aside for plating.
