INGREDIENTS:

• For the bechamel sauce:
• 30g unsalted butter
• 30g plain flour
• 200ml milk
• Salt and pepper
• 45ml finely grated Gruyere cheese
• 45ml finely grated Parmesan
• Micro-greens to serve
• For the souffle:
• 30g unsalted butter
• 2 egg yolks
• Pinch of cayenne
• 210g deboned, prepared trout
• 4 egg whites

METHOD:

Make the bechamel sauce: Melt the butter in a medium pan, add the flour and stir constantly over a low heat for one minute.

Add the milk gradually, stirring all the time and cook slowly until thick. Season with salt and pepper.

Turn the heat down and cook for a further two minutes. Remove from heat and cool slightly before stirring in the Gruyere cheese and half the Parmesan. Cover the surface with a piece of cling film and leave to cool completely.

Meanwhile, make the souffle:

Preheat the oven to 190C.

Use half of the butter to grease four 100ml ramekins generously and sprinkle in the remaining Parmesan, tossing it around to coat the ramekin. Refrigerate the ramekins.

Add the whole egg yolks to the cooled bechamel and beat until smooth. Season with salt, pepper and the cayenne. Whisk the egg whites in a stainless steel or ceramic bowl to a soft peak stage.

Chop the deboned trout and add to the bechamel sauce.

Mix one third of the stiff whites into the bechamel mixture to slacken and then carefully fold in the remainder.

Divide the mixture between the prepared ramekins, filling them to the top. Smooth the tops and run your thumb around each just inside the rim (this helps with the rising). Place on a baking sheet and then into the oven.

Bake for 15 minutes.

Use the remaining butter to grease a baking tray. Remove the souffles from the ramekins and place onto the greased baking tray. Return to the oven for 10 minutes.

Serve immediately, garnished with micro-greens.

SERVES: Four larger main course portions, and six starter portions

TIME: 45 minutes