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Ingredients
Fish Souffle
- Ingredients
- ½ Red Bell pepper
- 100 smoked trout
- 1 shallot
- 2 Tbsps butter
- salt
- freshly ground peppers
- cayenne pepper
- 3 tsps lemon juice
- 4 eggs
- 60 grams butter (melted)
- 4 Tbsps Whipped cream
- 3 Tbsps Crème fraiche
- 3 Tbsps Pastry flour
- butter (for ramekins)
- breadcrumbs (for ramekins))
Preheat the oven to 200°C (approximately 400°F).
Rinse the peppers and cut into very small dice. Cut the trout fillets into small cubes or chop fine. Peel and finely chop the shallots. Sauté the peppers and shallots in 2 tablespoons butter. Add fish, heat briefly, and season with salt, pepper, cayenne pepper, and lemon juice.
Separate the eggs. Mix the melted butter with the egg yolks until foamy. Then alternately add the whipping cream, crème fraîche, and the fish mixture to the yolks and mix well. Beat the egg whites until stiff. Incorporate the flour. Fold the beaten egg whites into fish mixture. Season with a pinch of salt. Butter the ramekins and sprinkle with breadcrumbs. Fill the ramekins and bake about 15 minutes in a hot oven until golden brown.
(Percentage of daily recommendation)
| Calorie | 5,564 cal. | (265 %) | ||
| Protein | 985 g | (1,005 %) | ||
| Fat | 171 g | (147 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |