Smoked haddock soufflé with tomato, pepper and olive sauce

Ingredients

Fish & Shellfish

  • 170g of smoked haddock, undyed if available

Dairy

  • 250ml of milk
  • 30g of butter
  • 5 eggs, seperated

Fruit & Vegetables

  • 375g of spinach
  • 25g of onion, chopped
  • 1/2 tsp garlic, finely chopped
  • 30g of red pepper, diced

Store Cupboard

  • 33g of flour
  • 1/2 tsp mustard
  • 1 pinch of salt
  • 1 pinch of pepper
  • 250g of tinned chopped tomatoes
  • 1/2 tsp sugar
  • 2 tsp cornflour
  • 1 pinch of salt
  • 1 pinch of black pepper

Spices & Dried Herbs

  • 1/2 tsp ground nutmeg

Cheese

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

Beverages

  • 10ml of red wine

Delicatessen

  • 15g of chopped black olives

Salad & Fresh Herbs

  • 1 tsp fresh basil, roughly chopped
  • 4 sprigs of fresh basil, small

Oils & Vinegars

  • 10ml of sunflower oil