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Receta Salmon And Mushroom Souffle
by Global Cookbook

Salmon And Mushroom Souffle
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Ingredientes

  • 50 gm Butter, (2oz)
  • 40 gm Plain flour, (1 1/2oz)
  • 300 ml Lowfat milk, (1/2 pint)
  • 4 x Large eggs, size 3, separated
  • 1 x 198 gram can salmon, liquid removed and flaked (7oz)
  • 75 gm Button mushrooms, sliced (3oz)
  • 1 Tbsp. Freshly minced dill, up to 2
  •     Salt and freshly grnd black pepper

Direcciones

  1. Heat the butter in a saucepan. Add in the flour and cook for 1 minute.
  2. Remove from the heat and gradually whisk in the lowfat milk. Return to the heat and cook stirring continuously till thick and smooth.
  3. Cold slightly, then beat in the egg yolks, salmon, mushrooms, dill and seasoning to taste.
  4. Whisk the egg whites till stiff and fold into the salmon mix.
  5. Spoon into a greased 1.2 litre (2 pint) souffle dish and place in a preheated oven 180 C, 350F, Gas Mark 4 for 35-40 min, till risen and golden brown. Serve immediately.
  6. NOTES : An easy to make souffle, ideal for a supper dish or possibly light lunch.