Homey, warm and delicious, this seafood souffle is sure to delight. Your fish fillet becomes more festive with this preparation and the caviar on top gives it that extra wow factor.
Ingredients
1 fish fillet 300g (10 oz.)
1 yellow onion
1 cup of cream
3 large eggs
2 tablespoons of salmon caviar
1 glass of brandy/cognac
1 lemon, juiced
Salt
Pepper
Fresh herbs
Directions
- Dice the onion. Put oil into a frying pan and fry the onion on medium heat until opaque.
- Preheat the oven to 400 °F (200 °C).
- Cut the fish into slices. Add to the frying pan with the onion.
- Reduce the heat and add cognac, lemon juice, spices and half of the cream.
- In a bowl, beat the eggs.
- Remove the contents of the frying pan and put it into a blender. Blend until smooth. Add the eggs and blend again.
- Put the mixture into molds.
- Bake for 15-20 minutes.
- While the soufflés are baking, prepare the sauce. Evaporate the cream over on low heat and add the caviar.
- Remove the soufflés from the oven and pour the sauce over then. Serve immediately.
(8 votes, average: 2.88 out of 5)
