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 :
- Butter a soufflé dish.
- As a base, make a fairly thick béchamel, leave to make a single broth.
- Crumble the fish in the sauce, salt and pepper.
- Add the egg yolks, mixing well.
- Beat the egg whites very stiff and incorporate them into the preparation.
- Pour into the mold and bake in a hot oven.
- 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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