Trout Soufflés with Dill Cream

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Trout Soufflés with Dill Cream
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
8
Ingredients
½
4
smoked Trout fillets (about 250 grams)
2
4 tablespoons
Pepper (ground)
3 teaspoons
2 tablespoons
125 milliliters
125 grams
4
For the dill cream
250 grams
2 tablespoons
finely chopped Dill tips
1 teaspoon
¼ teaspoon
Also
8
Portion forms (each 200 ml)
Butter (for ramekins)
Breadcrumbs (for ramekins)
Dill tips (for garnish)

Preparation steps

1.

Rinse peppers, remove seeds and ribs and cut into very small cubes. Cut trout fillets into very small cubes. Peel shallots and finely chop. Sauté peppers and shallots in 2 tablespoons butter. Add the trout, briefly heat and season with salt, pepper, cayenne pepper and lemon juice.

2.

Let the remaining butter froth in a small saucepan, stir in the flour, pour in wine and cream and let simmer, stirring occasionally, for 10 minutes. Season with salt and pepper and let cool slightly.

3.

Butter the serving ramekins and sprinkle bottom with breadcrumbs. Separate the eggs, stir yolks gradually into the sauce. Combine with fish mixture. Beat egg whites until stiff and carefully fold in. Place the mixture up to 3/4 height in the molds, smoothing.

4.

Bake in a preheated oven (180°C, lower rack) 30 min. until nicely risen and golden brown.

5.

Meanwhile for the dill cream put the sour cream in a small bowl. Mix in the dill, season with pepper, lemon juice and paprika, and refrigerate until ready to serve.

6.

To serve the soufflés, turn out on plate and serve immediately with dill cream and garnished with dill.