Trout Soufflés with Dill Cream

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Trout Soufflés with Dill Cream
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
395
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie395 cal.(19 %)
Protein25 g(26 %)
Fat28 g(24 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A0.4 mg(50 %)
Vitamin D19.4 μg(97 %)
Vitamin E3.1 mg(26 %)
Vitamin K12.5 μg(21 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.3 mg(21 %)
Folate42 μg(14 %)
Pantothenic acid2.4 mg(40 %)
Biotin14.2 μg(32 %)
Vitamin B₁₂5.7 μg(190 %)
Vitamin C22 mg(23 %)
Potassium549 mg(14 %)
Calcium76 mg(8 %)
Magnesium40 mg(13 %)
Iron1.3 mg(9 %)
Iodine11 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids15.3 g
Uric acid305 mg
Cholesterol225 mg
Complete sugar3 g

Ingredients

for
8
Ingredients
½ red Bell pepper
4 smoked trout (about 250 grams)
2 shallots
4 Tbsps butter
salt
peppers (ground)
cayenne pepper
3 tsps lemon juice
2 Tbsps Pastry flour
125 milliliters white wine
125 grams Whipped cream
4 eggs
For the dill cream
250 grams sour Whipped cream
2 Tbsps finely chopped Dill
peppers
1 tsp lemon juice
¼ tsp ground paprika (sweet)
Also
8 Portion forms (each 200 ml)
butter (for ramekins)
breadcrumbs (for ramekins)
Dill (for garnish)
How healthy are the main ingredients?
Whipped creamWhipped creamDilltroutshallotsalt

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.