Ingredients
Method
- 1 x 250 g fillet fresh trout
- 2 T ground almonds
- Sea salt and freshly ground black pepper, to taste
- 2 t butter For the soufflé:
- 2 T butter
- 2 T flour
- 1 cup full-cream milk, heated
- 4 free-range egg yolks, lightly beaten
- 60 g goat’s-milk feta, crumbled
- 50–60 g chevin, crumbled
- Sea salt and freshly ground black pepper, to taste
- 2 T dill, chopped
- 5 free-range egg whites
Method
Ingredients
Preheat the oven to 200°C. Skin the trout or ask the fishmonger to do it for you. Season and dust with the ground almonds, and place in a well-buttered 28 x 5 cm ovenproof baking dish.
To make the soufflé, melt the butter in a saucepan, then stir in the flour until smooth. Whisk in the milk and keep whisking until it boils and thickens. Pour into a bowl and whisk in the egg yolks and all the cheese. Season and add the dill.
Beat the egg whites with a pinch of salt until stiff. Add a little to the soufflé mixture, then fold in the rest. Spoon over the trout. Refrigerate until you’re ready to bake it, or bake immediately for 15 minutes or until puffed, golden and cooked through.
Cook's note: This isn’t a fancy high-rise paper-collared soufflé. The mixture is simply spooned over almond-dusted fresh trout and baked until puffed and golden. Delicious served with a simple chicory salad.
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