150g Cantal entre-deux
400g Trout flesh
1/4l of sour cream
Salt and pepper
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.