Smoked haddock soufflé with tomato, pepper and olive sauce

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.

First published in 2015
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Ingredients

Metric

Imperial

Soufflé

Sauce

To serve

Equipment

  • Electric hand whisk
  • Metal rings

Method

1
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
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
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
  • 25g of onion, chopped
  • 1/2 tsp garlic, finely chopped
  • 10ml of sunflower oil
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
  • 2 tsp cornflour
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
First published in 2015
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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.

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