Description
Bright hearty dish. Quite suitable as a standalone light meal, very satisfying, but does not burden the night. Orange sauce its rich flavor perfectly sets off the tenderness of the fish-crab souffle.
Ingredients
-
Crab sticks
200 g
-
Salmon
200 g
-
Chicken egg
1 piece
-
Sour cream
2 Tbsp
-
Cream
100 g
-
Salt
-
Black pepper
-
Asparagus
100 g
-
Orange
1 piece
-
Butter
20 g
-
Caviar
1 tsp
Cooking
For this dish I needed a fresh salmon and crab sticks from the company A'more
Salmon crushed with a blender until puréed
The lower part of the asparagus (I have frozen, if you have fresh, the more delicious it will) cut into pieces and send the salmon, and the tips still useful to us
To combine salmon, egg, the lower part thawed asparagus, sour cream, cream, salt, pepper, and a very good grind with beater "knives" to a smooth puree
To fall asleep to the mass of diced crab sticks, and chop, but not puree, and to keep the pieces of crab sticks. It will be very tasty when they will come across in the finished dish.
The form covered with an oiled parchment, put the souffle on the sides to set the asparagus tips, and send in the oven at 140 degrees for 20 minutes
While the soufflés bake, prepare the orange sauce: orange with zest removed
Squeezed juice and evaporated until the liquid is reduced by half
Added butter, well stirred. The sauce is ready
There is the little. Carefully remove the soufflés from the ramekins and set it on the dish around to pour orange sauce, decorate with red caviar.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.