Smoked Haddock Soufflé

White’s Club was started in 1693 as White’s Chocolate House and it cost two pence to enter. It was frequented by Beau Brummel and, as a club during the Regency, was noted for the high play at its tables. This haddock soufflé was usually served as a late supper dish.


  • 1 large smoked haddock, about lb (¾ kg) fillets, fresh or frozen, will not give quite such a distinctive flavour
  • ¾ stick (90 g) butter
  • ½ cup (60 g) flour
  • cups (3 dl) single cream
  • ¼ teaspoon freshly ground black pepper
  • 4 eggs, yolks and whites separated and both well beaten

The Sauce

  • ¼ lb (120 g) mushrooms, very finely chopped
  • 2 tablespoons (30 g) butter
  • 3 tablespoons dry sherry
  • cup (1.5 dl) double cream
  • Salt and pepper


Poach the haddock gently in a pan of boiling water for 10 minutes. Lift it out and flake the flesh finely, discarding all skin and bone.

Melt the butter and stir in the flour to make a roux. Cook, stirring, for 1 minute but do not allow it to colour. Stir in the single cream and add the pepper. Stir in the haddock and the egg yolks and beat for a minute with a wooden spoon. Fold in the egg whites, which should be stiff enough to hold a peak.

Turn the mixture quickly into a buttered 1 quart (9 dl) soufflé dish. Stand the dish in a baking tin half-filled with boiling water and cook in a hot oven, 400°F (200°C, Gas Mark 6), for 20 minutes.

Meanwhile, make the sauce. Sauté the mushrooms in the butter. Stir in the sherry. Add a little salt and pepper. When hot slowly add the cream, stirring all the time.

Turn out the soufflé and pour the mushroom sauce over it. Or serve immediately in the dish with the sauce in a sauceboat.