Salmon Souffle

SALMON SOUFFLÉ PAIRED GREAT WITH ALSACE RIESLING WINE
Prep time: 45 min /  Cooking time: 20 min

Ingredients for 8 People:

• 4.5 pounds whole salmon
• 5.3 oz butter
• 11/4 cup of fish stock
• 1/2 bottle of Riesling white wine
• 4 shallots
• 11/4 cup of cream (very cold)
• 1/2 lemon
• Salt and pepper
• 8 florets layering
• 8.2 oz diced tomatoes
• Salt and pepper
• Salt and pepper

For Stuffing:

• 3.5 oz Whipping Cream
• 8.2 oz ground meat of Pike or perch
• 2 eggs
• 2 1/2 tsp salt
• Pepper, Nutmeg

Step 1 Cut salmon in fillets without skin or have it done by your fishmonger. Step 2 Cut the fillets into 8 medallions. Step 3 For the filling, put the ground meat in a food processor, add salt, pepper, nutmeg and eggs and add the very cold
cream gradually.
 Step 4 Remove the stuffing in a bowl and set aside in the refrigerator.
 Step 5 Prepare 3.5oz whipping cream and fold into the stuffing , using a spatula. Step 6 Coat the medallions with stuffing.
 Step 7 Shape a smooth dome around the salmon. Step 8 Place the salmon medallions in a butter dish, salted and strewn with chopped shallots. Step 9 Pour the Riesling and the fish stock into the dish. Step 10 Simmer in the oven for 15 to 20 minutes on a medium- Low heat or until the soufflé is golden brown and the Riesling,
fish stock juice has evaporated.
Step 11 Remove the salmon. Keep warm. Step 12 The sauce may be made ahead or while the fish is baking in the oven. Step 13 Pour the Reinsling and fish stock juice cooking in a pan, add the remaining cream and reduce. Step 14 Add to the sauce small pieces of cold butter. Add the lemon juice Step 15 Adjust seasoning and pour sauce around the salmon. Step 16 Decorate with florets pastry and diced tomatoes.