Fresh salmon soufflé
Ingredients
- 300 g fresh salmon
- 75 cl milk
- 150 g grated cheese
- 50 g Nîmes olive oil PDO
- 75 g of flour
- 3 eggs
- ½ c. à café ground nutmeg
- Salt (pepper)
Tip
Instructions
- Preheat the oven to 190°C.
Cook the salmon in foil, having first seasoned it with salt and pepper and drizzled with a little Nîmes olive oil PDO (allow about 20 minutes, depending on the size of the fish).
Grease a large soufflé dish or individual ramekins.
- Heat the olive oil in a saucepan, add the flour, stirring constantly for 1 to 2 minutes over the heat, then gradually pour in the milk (to prevent lumps from forming). Simmer, stirring, until the mixture thickens.
- Remove from the heat, add the egg yolks one by one, stir in the flaked salmon, the Comté cheese and the nutmeg, then season with salt and pepper.
- Whisk the egg whites until stiff and gently fold them into the mixture.
- Place in the soufflé dish and bake for 20 to 25 minutes.
- Serve immediately.
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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