Instructions: Place the haddock and milk in a pan and bring slowly to the boil.

After 2 minutes remove ftom the heat and cover then leave for about 30 minutes.

In another pan melt the butter add the flour stir well cook for a couple of minutes then strain in the milk from the fish pan.

Cook over a medium heat whisking constantly for about 3 minutes until smooth and thick.

Add salt pepper and the parmesan then cool for about 10 minutes.

Remove the skin and any bones from the fish break into chunks then stir gently into the sauce.

Add the egg yolks one by one then whisk the whites until stiff and fold a large spoonful into the fish mixture.

Gently fold in the remaining whites.

Divide the niixture between the prepared ramekins: they should be almost firm.

Wipe the rims clean double wrap in cling wrap and freeze as soon as possible.

On the day remove the cling wrap and cook from frozen (200C/400F/Gas Mark 6) for 25 to 30 ininutes until puffed up and golden brown.

Process the parsley with 5 to 6 tbsp oil in a blender.

Break the souftles open with a teaspoon drizzle in some parsley oil and serve at once.

Use either 8cm x 8cm ramekins (regular ones with a 150ml capacity) or 10cm x 6.5cm (100ml) ramekins well buttered.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.