Soufflé de truites

Name: Soufflé de truites (Smoked Trout Soufflé)
Yield: Serves 6
Cuisine: France
Ingredients: 3 oz (75 g) butter; 2 oz (50 g) flour; 10 fl oz (300 ml) milk; 5 egg yolks; 4 oz (125 g) smoked trout fillets, mashed to a thick purée with double cream; 4 oz (125 g) smoked trout fillets, mashed to a thick purée with double cream; 4 oz (125 g) smoked trout fillets, mashed to a thick purée with double cream; Salt and pepper; Pinch of thyme; Salt and pepper; 6 egg whites, beaten until stiff; Pinch of nutmeg

Smoked Trout Soufflé

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

3 oz (75 g) butter
2 oz (50

Europe
France
Perigord
Side dish
Starter
Pescatarian
Mediterranean
Spicy

Method

Make a white sauce with the butter, flour and milk. When it has cooled, stir in the egg yolks and fish purée. Add salt, pepper, thyme and nutmeg. Fold in the egg whites. Pour into a buttered soufflé dish.

Pop into the oven at gas mark 6, 400°F (200°C) for 20 to 25 minutes, and do not open the door during the cooking time. Serve immediately.