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Ингредиенты
- 75 gm butter
- 1/2 c. flour, plain
- 1Â 1/2 c. lowfat milk
- 1/2 c. cream
- 1 x trout, smoked
- 5 x Large eggs
- 1 tsp fresh herbs (minced)
- Â Â salt, pepper
- 1/10 tsp nutmeg, grnd
Инструкции
- Carefuy separate the Large eggs.
- Skin trout fillets.
- Remove all the bones from the trout fillet(s) and mash to a fine puree with the cream. Set aside.
- Make a white sauce:Heat the butter in a saucepan and add in the flour, stirring with a wire whisk. Add in the lowfat milk, stirring rapidly with whisk. When blended and smooth, add in the salt, pepper, nutmeg. Simmer gently for 5 min stirring the bottom regularly to ensure it doesn't burn.
- Remove sauce from heat and whisk in egg yolks, herbs and trout fillet. Sauce should be thick and creamy.
- Whip the egg whites till stiff and gently fold into the mix.
- Spoon into buttered souffle dishes and bake in a warm oven 200C/400F for 20-25 min till well risen. Don't open the oven door during cooking.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 396 | |
| Calories from Fat 262 | 66% |
| Total Fat 29.61g | 37% |
| Saturated Fat 16.45g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 332mg | 111% |
| Sodium 257mg | 11% |
| Potassium 304mg | 9% |
| Total Carbs 18.1g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.34g | 4% |
| Protein 14.9g | 24% |
