Soufflé Arnold Bennett
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Soufflé Arnold Bennett with Comté Crisp Bread and Spiced Béchamel
Daniel's tribute to his late father's favourite brunch: a smoked haddock, egg and Comté cheese soufflé flavoured with clove and star anise, served with toasted Comté crisp bread and a clove and star anise béchamel. He poached the haddock in milk with star anise and aromats to draw out flavour, making the fish the base of the soufflé.
Daniel: "I'm going to do an eggs Arnold Bennett soufflé with Comté toast. It's based on a very special dish to me because my father didn't have a very broad palette. But this is one of the dishes that he absolutely loved, and he loved for me to cook it for him. So in a weird way, I get to cook it for him again. I lost him a few years ago."
Daniel: "This means absolutely everything to me. I'm feeling relieved and proud. I feel like my dad was looking down at me. I'm going to treasure that for the rest of my life."
Grace: "I love the fluffiness of the soufflé. I think you have the ratio of haddock and egg and cheese just right. The posh cheese on toast just pushes it into a whole new level of decadence."
Anna: "Your soufflé, your fish is really nicely cooked. There's a real elegance to it. You've got more flavours of the aromats coming through in your sauce. To be honest, I could eat — I'd say mine and Grace's. I have to hold myself back from finishing it. I'm pretty sure your father would be delighted to eat."
