Trout Soufflés with Dill Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 19.4 μg | (97 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
Bake in a preheated oven (180°C, lower rack) 30 min. until nicely risen and golden brown.
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.
To serve the soufflés, turn out on plate and serve immediately with dill cream and garnished with dill.
