Fish souffle

Closed oven cooking

Ingredients: For 6 people

You'll need :

1/2 liter of milk

50g butter

50g flour

Salt pepper

4 eggs

250 g of cooked fish, for example salmon, cod and some prawns or scallops

Preparation time: 20 mins

Equipment: Soufflé dish

Cooking: 20 min at 220°C

Preparation :

  1. Butter a soufflé dish.
  2. As a base, make a fairly thick béchamel, leave to make a single broth.
  3. Crumble the fish in the sauce, salt and pepper.
  4. Add the egg yolks, mixing well.
  5. Beat the egg whites very stiff and incorporate them into the preparation.
  6. Pour into the mold and bake in a hot oven.
  7. Serve immediately with a fresh tomato coulis or a sauce: lobster bisque and fresh cream.

Bon appétit... and go here to discover all our recipe ideas with a wood oven!

Good to know: if you are lucky enough to have a garden, you can reuse the cooled ashes in your vegetable garden or at the foot of your rose bushes. Ashes are rich in elements that promote plant growth.

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