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