Black Salsify and Fish Soufflé

Preparation

1. Sauté the black salsifies in butter.
2. Douse with the white wine and add the water. Season to taste and add the lemon juice. Allow to simmer until the liquid has evaporated.
3. Puree the cooked black salsifies and allow to cool.
4. Preheat the oven to 350 °F (air circulation).
5. Mix 400 g of the black salsify puree with the QimiQ Classic, eggs, starch, pernod, spices and herbs until smooth.
6. Fold in the peppers, olives and diced fish.
7. Fill the mixture into muffin molds and bake in the preheated oven for approx. 30 minutes.
8. Serve with black salsify and orange fillets.