What you need:


170g of smoked haddock, undyed if available
250ml of milk
375g of spinach
30g of butter
33g of flour

53g of mature cheddar, grated

1/2 tsp of mustard

5 eggs, yolks only

1/2 tsp of ground nutmeg

16g of Parmesan, grated

1 pinch of salt

1 pinch of pepper


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

4 small sprigs of fresh basil

What you do:

Pre heat the oven to 180 C /350 F / gas mark 4

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 .

Heat some oil in a frying pan, add the spinach, moving it around so that it wilts. Remove and allow to drain.
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.
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.
Using a handheld electric whisk, whisk the egg whites to the hard peak stage.
Add the egg yolks to the cheese mix and mix well.
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  for 12 minutes
Combine the remaining grated cheddar and Parmesan in a bowl.
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 160 C  / 325 F / gas mark 3 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.
Add the pepper, tomatoes, red wine, sugar and seasoning and bring to the boil. Turn down the heat and leave to simmer.
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.
Mix the basil and olives into the sauce.
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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