Souffled char filet
Ingredients:
Farce
500 g salmon sections
5 pieces of eggs
1/8 liters of cold cream
Prise of salt
Prise of white pepper
Riesling sauce
1 liter fish stock
50 g flour
50 g butter
1/8 liters of cream
Prise. Salt
Price of pepper
Cold butter to assemble the sauce
Salmon
4 pieces of char
Process
Salmon Farce
Place salmon sections in cutter and add eggs a little at a time. Season with salt and white pepper. If needed, you can add cold cream slowly and then season again. The whole mass should always be cold, so that a fine fluffy mass is created.
Riesling sauce
For the sauce you use a ready fish stock, this you mix with the flour butter and cream. Then season with salt and pepper. To mount the sauce one uses still butter, afterwards the sauce must not cook any more.
Preparation
The chars with the finished salmon farce approx. 1 cm highly coat. Heat a tray a little on the bottom, butter the surface a little and put the coated char fillets on the tray. Bake in a dry oven at 160 °C for about 6 minutes. Immediately after, gratinate in the salamander at top heat until the farce gets a nice color. Finish nicely on a plate with the Riesling sauce and sun-dried tomatoes.