Cooking time: 45 min + 15 min.
What you need (3 servings):
500 g fish filets (I have salmon)
1 tbsp flour
2 tbsp chopped leeks (white part)
25 g butter + oil to grease the forms
1 cup cream 20%
1 tbsp breadcrumbs or crisps
Small bunch of greens
cherry tomatoes for decoration
How to prepare:
Step 1: Cut the filets into small pieces, chop the onion and herbs. Grind everything in a blender, add the melted butter, flour, eggs, salt and pepper. Pour in the cream and whisk for another 2 minutes until the consistency of sour cream.
Step 2: Grease a mold with butter and sprinkle with breadcrumbs. Spread the fish mixture into the dish, flatten out, then cover with foil or cover.
Step 3: Preheat the oven to 200°C. Put a large dish in the oven with the boiling water so that when the soufflé dish is submerged in it, the water will reach halfway up the soufflé dish.
Step 4: Bake in a water bath for 45 minutes (15-20 minutes if the molds are individually small). Take the bain-marie out of the oven, remove the foil from the soufflé, press the cherry tomatoes into the surface and bake uncovered for another 10 minutes.