Fish Soufflé

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%



2 eggs

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.

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