Souffle of smoked trout, herring stone bites or mackerel

Ingredients for Souffle of smoked trout, herring stone bites or mackerel

Instructions for Souffle of smoked trout, herring stone bites or mackerel

To prepare the Souffle of smoked trout, herring stone bites or mackerel recipe, please follow these instructions:

Pile the smoked fish apart. Avoid bones and skins. Divide it into smaller pieces.
Stir the fishfather with eggs, salt and pepper. If the daddy is very fast add any. Little milk / cream.

Turn the smoked fish into the fad and benefit in the lubricated molds.

Place the molds in a hot water pot. Cook the soufflées at low heat for 15 minutes. There must be no water in the soufflées itself.

Cut the top of the fennel from, divide it into 2 and cut the root piece. Cut it into thin slices.

Stir the fennel tenderly in the white wine and add the butter gradually. Remember, the sauce must not boil.

Now turn the soufflé on a plate or a dish, pour the smoked sauce with fennel over. Ornaments. With the steamed vegetables.