Salmon Souffle
By Chef Marc Haeberlin
8 servings
1 hr 05
Ingredients:
4.5 pounds whole salmon5.3 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 the sauce:
Stuffing:3.5 oz Whipping Cream
8.2 oz ground meat of Pike or perch
2 eggs
2 1/2 tsp salt
Pepper, Nutmeg
8 servings
1 hr 30