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Saturday, June 02, 2007

Fish soufflé

Ingredients for 4:

¾ lb salmon (or rainbow trout, or steelhead) fillets
0.5 lb (250 g) heavy whipping cream
4 eggs
1 medium tomato
Salt, pepper, paprika on taste
2 tbsp butter
½ cup bread crumbs

Method:

Bring 2 cups water to boil, add salt and pepper, put in fish fillets, and continue boiling for about 10 minutes. Cool.
Peel the tomato, and deseed.
Whip eggs; add salt, pepper, and paprika.
Add whipping cream to eggs, whip for 5 minutes.

Break fillets into small pieces (by fork), add to the eggs-whipping cream mix, blend for 1 minute.
Grease baking shapes with butter, sprinkle with breadcrumbs.
Pour the mix into shapes.
Pre-heat an oven to 390-400 F (200 C).
Put the baking shapes on a baking sheet, pour 2 cups of water in the baking sheet, and place the baking sheet in the oven for about 20 minutes.
Serve immediately.

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