Preheat the oven to 170° Celsius with a baking tray on the middle shelf (this is important so that the Soufflés can get a kick start when you put them in the oven, and to make getting them out easier)

use a pastry brush to butter the inside of 4 Soufflé dishes 10cm across x 7cm high

sprinkle the breadcrumbs into the dishes and rotate until the butter is completely coated, shake out the excess

over a bain-marie mix together the béchamel and the egg yolks and keep it warm (use a bigger bowl than you think you need!)

add the lemon juice to the egg whites

whisk the egg whites until they are firm but not too stiff (this will take longer than whisking egg whites with sugar)

whisk a quarter of the egg whites into the base until smooth - do this off the heat!

using a spatula fold in the balance of the egg whites

place the flaked snoek on the bottom of the soufflé dish

fill to the top with the base mixture and smooth off with a palette knife

thumb the edge

bake for 10 - 12 minutes