Trout and Cantal Soufflé


Serves 4 people

  • 150g Cantal entre-deux

  • 400g Trout flesh

  • 4 eggs

  • 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.