Salmon soufflé with pernodsauce

Name: Salmon soufflé with pernodsauce
Yield: 8
Ingredients: Bread; A little cayenne pepper; Nykogte carrots; Pepper; Salt; 1 dl White wine; 1 tbsp Concentrated tomato puree; 1/2 dl Pernod or white vermouth; 100 g Tenacious d/skins and ben; 2 dl Fish broth; 2 1/2 dl Whipped cream; 3 large Eggs; 300 g Fresh salmon u/skins and ben; 4 tbsp Fine cut chives; 4 dl Cream

Mains

Cook time: 0 min.
Servings: 8

Ingredients for Salmon soufflé with pernodsauce

		Bread
		A little cayenne pepper
		Nykogte carrots
		Pepper
		Salt
1	dl	White wine
1	tbsp	Concentrated tomato puree
1/2	dl	Pernod or white vermouth
100	g	Tenacious d/skins and ben
2	dl	Fish broth
2 1/2	dl	Whipped cream
3	large	Eggs
300	g	Fresh salmon u/skins and ben
4	tbsp	Fine cut chives
4	dl	Cream

Instructions for Salmon soufflé with pernodsauce

To prepare the Salmon soufflé with pernodsauce recipe, please follow these instructions:

Blend the fish meat with tomato puree until it's just even. Stir cream and egg in and season with spices. Brush small portions well with melted butter, and benefit the father in it. Put the molds in a water bath and bag them in a preheated oven at 170 ° for approx. 40 minutes until they are swollen and pierced. Leave the molds in the oven until they are served. While baking the soufflé, cook the ingredients into the sauce into a suitable consistency. The sauce is cooked to. When serving, turn the soufflé on hot plates and pour the sauce over. Sprinkle with carrots and garlic and serve with bread.

Salmon soufflé with pernodsauce

Ingredients for Salmon soufflé with pernodsauce

Instructions for Salmon soufflé with pernodsauce

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