Haddock Soufflé Recipe
Marcello Tully shares an appetising smoked haddock soufflé recipe. Ideal for preparing as a starter, this savoury soufflé is suitably indulgent
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Ramekin
- Baking dish
- Oven
- Stove
- Saucepan
- Skillet
- Whisk
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Spoon
- Plate
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
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