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This haddock soufflé recipe produces a great looking dish which belies its relatively simple preparation. It’s an ideal starter to make in advance - the soufflé can be reheated or double baked for a few minutes before serving

Method
1.
Place the haddock in a small shallow pan and cover with milk and bring to the boil. Simmer for 3 minutes and then remove the fish, set aside to cool
2.
Heat some oil in a frying pan, add the spinach, moving it around so that it wilts. Remove and allow to drain
3.
Grease the inside of the metal rings with a little oil, place onto a lightly greased baking tray
4.
Divide up the spinach into the 4 rings and push down so that it evenly spreads inside
5.
Add the flour, 115ml of the milk (used to poach the fish), butter, mustard and ground nutmeg. Bring to the boil, whisking continuously
6.
Turn down the heat and simmer for 2 minutes, remove from the heat. Add the mixture to a mixing bowl. Whisk in 37g of the grated cheddar until it melts
7.
Using a handheld electric whisk, whisk the egg whites to the hard peak stage
VideoVideo: Whisk egg whites
8.
Add the egg yolks to the cheese mix and mix well
9.
Add the flaked haddock and gently mix
10.
Fold in the egg whites gently
11.
Divide the mixture up into the metal rings
12.
Place in an oven set to 180°C for 12 minutes
13.
Combine the remaining grated cheddar and Parmesan in a bowl
14.
Remove from the oven and place the grated cheddar and Parmesan on top. Allow the soufflés to cool - you will notice they start to drop
15.
With a sharp knife, gently go round the inside of the ring to carefully remove the soufflés from the rings. Cling film over the soufflés and place on a baking tray, store in the fridge until required
16.
To reheat the soufflés, place in an oven set to 165°C for 8 minutes
17.
For the sauce, heat the oil in a heavy-based saucepan. Add the onions and garlic and allow to sweat for 2-3 minutes until transparent
What 'to sweat' means
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
18.
Add the pepper, tomatoes, red wine, sugar and seasoning and bring to the boil. Turn down the heat and leave to simmer
19.
Dilute the cornflour in 2 tablespoons of water and whisk into the sauce, continue to simmer for another 2-3 minutes then remove from the heat
20.
Mix the basil and olives into the sauce
21.
Turn out the soufflés onto plates and spoon the sauce in a circle around them. Place a sprig of fresh basil on top of each soufflé and serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Haddock soufflé recipe with a light and crisp white wine

Ingredients

Soufflé

Sauce

  • 250g of tinned chopped tomatoes
  • 25g of onion, chopped
  • 30g of red pepper, diced
  • 15g of chopped black olives
  • 1/2 tsp of sugar
  • 10ml of red wine
  • 1/2 tsp of garlic, finely chopped
  • 10ml of sunflower oil
  • 1 tsp of fresh basil, roughly chopped
  • 25g of cornflour
  • 1 pinch of salt
  • 1 pinch of black pepper

To serve

Equipment

  1. Metal rings
  2. Electric hand whisk

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