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🍽️ Crispy Fish Soufflés with Fresh Dill Cream

307 kcal · 30 min · 4 servings

Ingredients

• 0.5 red bell pepper
• 4 smoked trout fillets (about 250 g)
• 2 shallots
• 4 tbsp butter
• salt
• pepper (from the mill)
• cayenne pepper
• 3 tsp lemon juice
• 2 tbsp flour
• 125 ml white wine
• 125 g whipping cream
• 4 eggs
• 250 g sour cream
• 2 tbsp finely chopped dill tips
• pepper
• 1 tsp lemon juice
• 0.25 tsp sweet paprika powder
• 8 individual molds (approx. 200 ml capacity)
• butter (for the molds)
• breadcrumbs (for the molds)
• dill tips

Instructions

1. 1. Wash the bell pepper and remove the inside. Cut it into very small cubes.
2. 2. Cut the trout fillets into very small cubes as well.
3. 3. Peel the shallots and chop them finely.
4. 4. Heat 2 tablespoons of butter in a pan.
5. 5. Sauté the bell pepper cubes and shallots in the butter.
6. 6. Add the trout cubes and heat them briefly.
7. 7. Season the mixture with salt, pepper, cayenne pepper, and lemon juice.
8. 8. Melt the remaining butter in a small saucepan.
9. 9. Stir the flour into the melted butter.
10. 10. Let the mixture sweat lightly.
11. 11. Pour in the wine and cream.
12. 12. Let the sauce simmer gently for 10 minutes, stirring occasionally.
13. 13. Season the sauce with salt and pepper.
14. 14. Let the sauce cool down slightly.
15. 15. Grease the individual baking molds.
16. 16. Sprinkle breadcrumbs onto the bottoms of the molds.
17. 17. Separate the eggs.
18. 18. Stir the egg yolks into the sauce one by one.
19. 19. Fold the fish and pepper mixture into the sauce.
20. 20. Whip the egg whites until stiff.
21. 21. Gently fold the egg whites into the fish mixture.
22. 22. Fill the mixture into the molds up to three-quarters of the height.
23. 23. Smooth the surface.
24. 24. Preheat the oven to 180 degrees.
25. 25. Place the molds on the lower rack.
26. 26. Bake the soufflés for about 30 minutes.
27. 27. Remove them when they have risen and are golden brown.
28. 28. Put the sour cream into a small bowl.
29. 29. Mix the dill into the sour cream.
30. 30. Season the dill cream with pepper and lemon juice.
31. 31. Chill the dill cream.
32. 32. Turn out the soufflés onto plates.
33. 33. Serve them with the dill cream.
34. 34. Garnish the dishes with dill tips.
35. 35. Serve the soufflés immediately.

Nutrition per serving

• kcal: 307
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 8 g