Recipes with Trout Recipes


Trout Souffle Pancakes – A French Recipe in 12 Easy Steps

The soufflé is of French origin. It is a fluffy and light baked dish which is sweet and savory. Typically, it is made with stiffly beaten egg whites that are folded into a purée or sauce thickened with egg yolks.
Pancakes are a common breakfast delight. It is usually served with butter, jelly or jam. With this recipe, you will find the distinctive taste of the trout transforming an ordinary pancake into something more satisfying.

Ingredients

  • 1 lb (450 g) gutted fresh trout
  • 3 eggs (separated)
  • 350 ml (12 fl oz) fresh milk
  • 1 bunch Watercress (trimmed and chopped)
  • 2 tbsp butter (and extra for frying)
  • 1 tsp creamed horseradish
  • 1/2 cup (75 g) plain wholemeal flour
  • freshly ground pepper

Cooking Procedure


  1. Poach the trout for 5 minutes in 200 ml milk. Let cool and reserve the liquid. Remove the skin of the fish then flake.
  2. In a saucepan, melt the butter and add 25 grams of the flour. Cook for about 1 minute then add the reserved liquid from the poached fish gradually. Continue cooking and stirring until the liquid comes to a boil and the
  3. sauce is thickened to a smooth consistency.
  4. Add the pepper and horseradish.
  5. Blanch watercress in a pot of boiling water then drain. Add to the sauce and trout.
  6. Add the 2 egg yolk in the mixture. Set aside to cool. Beat the 2 egg whites stiffly and fold in.
  7. Prepare the pancakes by sifting the remaining flour into a mixing bowl. Add the remaining egg and pour the remaining milk gradually.
  8. In a frying pan, heat a small amount of butter. Put 3 tablespoons of the batter into the pan and tilt quickly in order to cover the base of the pan with the mixture.
  9. Cook until the pancake freely moves. Flip and cook the other side until golden. Batter can make 6 pancakes.
  10. Spread a thick layer of sauce on each pancake then fold into half.
  11. Grease a baking tray with butter and arrange the pancakes on top. Mark 6 for about 20 minutes and bake at 400°F (200°C).
  12. Serve right away.

Tips

To easily incorporate the egg whites, make sure that the base is loose enough. Add a little water or any preferred liquid if the base has the consistency of paste.
Using a copper bowl with a steel whisk is the most effective way to beat egg whites.
The ingredients for the soufflé must be at room temperature.

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