Haddock Soufflé Recipe - Great British Chefs

Ingredients

• 170g of smoked haddock, undyed if available
• 250ml of milk
• 375g of spinach
• 33g of flour
• 30g of butter
• 1/2 tsp mustard
• 1/2 tsp ground nutmeg
• 53g of mature cheddar, grated
• 5 eggs, seperated
• 16g of Parmesan, grated
• 1 pinch of salt
• 1 pinch of pepper
• 25g of onion, chopped
• 1/2 tsp garlic, finely chopped
• 30g of red pepper, diced
• 250g of tinned chopped tomatoes
• 10ml of red wine
• 1/2 tsp sugar
• 2 tsp cornflour
• 15g of chopped black olives
• 1 tsp fresh basil, roughly chopped
• 10ml of sunflower oil
• 1 pinch of black pepper
• 4 sprigs of fresh basil, small