Haddock soufflé

1. Poach haddock in milk and water. Remove cooked fish and flake, strain milk and reserve 400 ml milk to make white sauce.
2. Melt half the butter and sauté the red pepper and spring onions (including 4 cm of the green stem) for 5 minutes. Add the haddock and cook for a further 5 minutes. Set aside.
3. Melt the remaining butter in a saucepan. Add the flour and cook, stirring constantly, for 1 minute. Gradually stir in the milk and cook, stirring constantly, until smooth and thick.
4. Remove from heat, allow to cool slightly, stir in the egg yolks, one at a time, whisking well after each addition. Stir in the fish and onion mixture, cheese, sage and season to taste.
5. Butter a 1 1/2 litre soufflé dish. Beat the egg whites with a pinch of salt until foamy. Sprinkle with cream of tartar and continue beating until stiff but not dry. Gently fold the beaten whites into the fish base. Pour into the prepared dish.
6. Bake at 200 ºC until well puffed and golden, but still slightly moist in the centre, about 30 minutes. Serve immediately.
Serves 4-6