▶ Three Michelin Starred Alain Roux, cooks smoked haddock souffle with poached free range egg - YouTube

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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.

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Seared rib-eye steak with a rendang sauce and Asian slaw - Saturday Kitchen / James Martin recipe

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Marcello Tully shares an appetising smoked haddock soufflé recipe. Ideal for preparing as a starter, this savoury soufflé is suitably indulgent

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Smoked Haddock Soufflé - Warm sunny days call for light delicate meals. This soufflé is easy to prepare. It can constitute the main course, or it can be made in small individual soufflé dishes and served as a first course.

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