Haddock Soufflé Recipe - Great British Chefs

Smoked haddock soufflé with tomato, pepper and olive sauce

Starter
easy
4
1 hour 15 minutes

PT1H15M

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

Discover more:

Share recipe

Related recipes

Smoked haddock and shellfish chowder

Louise Robinson

Gruyère and bacon soufflé

Galton Blackiston

Parmesan and truffle double-baked soufflé

Pascal Aussignac

Cheese soufflés with apple, walnut and pomegranate salad

Shaun Rankin

Smoked haddock chowder

Marcello Tully

Ingredients

save recipe

recipe saved

print recipe

shopping List

Metric

Imperial

Soufflé

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

Sauce

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 salt
1 pinch of black pepper

To serve

4 sprigs of fresh basil, small

save recipe

recipe saved

print recipe

shopping List

Electric hand whisk
Metal rings

Method

save recipe

recipe saved

print method

Place the haddock in a small shallow pan, cover with milk and bring to the boil. Simmer for 3 minutes and then remove the fish, set aside to cool

170g of smoked haddock, undyed if available
250ml of milk, from the poaching

Heat some oil in a frying pan, add the spinach, moving it around so that it wilts. Remove and allow to drain

375g of spinach

Grease the inside of the metal rings with a little oil, place onto a lightly greased baking tray

Divide up the spinach into the 4 rings and push down so that it evenly spreads inside

Add the flour, 115ml of the milk (used to poach the fish), butter, mustard and ground nutmeg. Bring to the boil, whisking continuously

115ml of milk, from the poaching
30g of butter
1/2 tsp mustard
1/2 tsp ground nutmeg
33g of flour

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

37g of mature cheddar, grated

Using a handheld electric whisk, whisk the egg whites to the hard peak stage

5 eggs, yolks only

Add the egg yolks to the cheese mix and mix well

5 eggs, yolks only

Add the flaked haddock and gently mix

Fold in the egg whites gently

Divide the mixture up into the metal rings

Place in an oven set to 180°C for 12 minutes

Combine the remaining grated cheddar and Parmesan in a bowl

53g of mature cheddar, grated
16g of Parmesan, grated

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

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

To reheat the soufflés, place in an oven set to 165°C for 8 minutes

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

25g of onion, chopped
1/2 tsp garlic, finely chopped
10ml of sunflower oil

Add the pepper, tomatoes, red wine, sugar and seasoning and bring to the boil. Turn down the heat and leave to simmer

30g of red pepper, diced
250g of tinned chopped tomatoes
10ml of red wine
1/2 tsp sugar
1 pinch of salt
1 pinch of black pepper

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

2 tsp cornflour

Mix the basil and olives into the sauce

15g of chopped black olives
1 tsp fresh basil, roughly chopped

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

4 sprigs of fresh basil

Discover more:

Share recipe

Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.