Serves 4 people
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150g Cantal entre-deux
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400g Trout flesh
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4 eggs
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1/4l of sour cream
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Salt and pepper
Recipe:
Briefly mix the flesh of trout in a blender. Add the eggs and cream. Mix thoroughly with a spatula and strain. Season and add the Cantal entre-deux.
Beat the egg whites on high speed until they form peaks and incorporate them. Pour mixture into greased soufflé dish.
Bake at 200°C (th6 / 7) for 25 min. Enjoy while still warm.