Black Salsify and Fish Soufflé

Preparation

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.