Double Baked Smoked Haddock Soufflé With Tomato, Pepper And Olive Sauce

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Great British Chefs
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

170 g of smoked haddock, undyed if available

250 ml of milk

375 g of spinach

30 g of butter

33 g of flour

53 g of mature cheddar, grated

1/2 tsp of mustard

5 eggs, yolks only

1/2 tsp of ground nutmeg

16 g of Parmesan, grated

1 pinch of salt

1 pinch of pepper

250 g of tinned chopped tomatoes

25 g of onion, chopped

30 g of red pepper, diced

15 g of chopped black olives

1/2 tsp of sugar

10 ml of red wine

1/2 tsp of garlic, finely chopped

10 ml of sunflower oil

1 tsp of fresh basil, roughly chopped

25 g of cornflour

1 pinch of black pepper

4 small sprigs of fresh basil

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