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Raciónes: 4

Ingredientes

Cost per serving $0.75 view details

Direcciones

  1. Carefuy separate the Large eggs.
  2. Skin trout fillets.
  3. Remove all the bones from the trout fillet(s) and mash to a fine puree with the cream. Set aside.
  4. Make a white sauce:Heat the butter in a saucepan and add in the flour, stirring with a wire whisk. Add in the lowfat milk, stirring rapidly with whisk. When blended and smooth, add in the salt, pepper, nutmeg. Simmer gently for 5 min stirring the bottom regularly to ensure it doesn't burn.
  5. Remove sauce from heat and whisk in egg yolks, herbs and trout fillet. Sauce should be thick and creamy.
  6. Whip the egg whites till stiff and gently fold into the mix.
  7. Spoon into buttered souffle dishes and bake in a warm oven 200C/400F for 20-25 min till well risen. Don't open the oven door during cooking.
  8. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 225g
Recipe makes 4 servings
Calories 396  
Calories from Fat 262 66%
Total Fat 29.61g 37%
Saturated Fat 16.45g 66%
Trans Fat 0.0g  
Cholesterol 332mg 111%
Sodium 257mg 11%
Potassium 304mg 9%
Total Carbs 18.1g 5%
Dietary Fiber 0.4g 1%
Sugars 5.34g 4%
Protein 14.9g 24%
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