Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Salmon Souffle

By Chef Marc Haeberlin

  1. Cut salmon in fillets without skin or have it done by your fishmonger.
  2. Cut the fillets into 8 medallions.
  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.
  4. Remove the stuffing in a bowl and set aside in the refrigerator.
  5. Prepare 3.5oz whipping cream and fold into the stuffing , using a spatula.
  6. Coat the medallions with stuffing.
  7. Shape a smooth dome around the salmon.
  8. Place the salmon medallions in a butter dish, salted and strewn with chopped shallots.
  9. Pour the Riesling and the fish stock into the dish.
  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.
  11. Remove the salmon. Keep warm.
  12. The sauce may be made ahead or while the fish is baking in the oven.
  13. Pour the Reinsling and fish stock juice cooking in a pan, add the remaining cream and reduce.
  14. Add to the sauce small pieces of cold butter. Add the lemon juice
  15. Adjust seasoning and pour sauce around the salmon.
  16. Decorate with florets pastry and diced tomatoes.
  • 8 servings
  • 1 hr 05


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 the sauce:

3.5 oz Whipping Cream
8.2 oz ground meat of Pike or perch
2 eggs
2 1/2 tsp salt
Pepper, Nutmeg
  1. On a large shallow dish, place a peach as well as two large scoops of pistachio ice cream.
  2. Drizzle with champagne sabayon and decorate with a little whipped cream.
  • 8 servings
  • 1 hr 30