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Black Salsify and Fish Soufflé
Appetizer, Side Dishes
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QimiQ
Benefits
Alcohol stable and does not curdle
Bake stable
Reduces moisture migration
Full taste with less fat content
25
easy
Ingredients for 12 portions
500 g
QimiQ Classic,
room temperature
1 kg
Black salsify,
peeled, diced
120 g
Butter
250 ml
White wine
500 ml
Water
Salt
20 ml
Lemon juice
4
Egg(s)
30 g
Corn starch
3 cl
Pernod [Aniseed liqueur]
Salt
Black pepper,
freshly ground
Nutmeg,
ground
30 g
Mixed herbs,
fresh
80 g
Red bell pepper(s),
diced
40 g
Black olives,
finely chopped
240 g
Salmon fillet,
diced
120 g
Pike perch fillet,
diced
Method
1.
Sauté the black salsify in butter.
2.
Douse with the white wine and add the water. Season with salt, add the lemon juice and cook until the vegetables are soft the liquid has disappeared.
3.
Blend the soft black salsify and allow to cool.
4.
Place the 800 g of salsify puree, QimiQ Classic, eggs, corn flour, Pernod, spices and herbs into a mixer and blend until smooth.
5.
Fold the red peppers, olives and fish into the mass.
6.
Fill the mixture into the muffin moulds and bake in a preheated oven at 350 °F (air circulation) for approx. 30 minutes.