Salmon Soufflé Veal Cutlets

Cool salmon and whipped cream well. Cut salmon into cubes and blend with egg yolk, pepper, whipping cream, cayenne pepper and salt in a hand mixer. Press through a sieve, season and leave to cool. Whip the egg whites until very stiff and fold into the salmon mixture. Flatten the 4 cutlets, season with salt and pepper and spread the salmon mixture evenly on top in a dome shape. Fry the cutlets with the flesh side down (it’s clear, isn’t it…) in butter in the frying pan for 2 minutes. Drizzle the salmon mixture on top with liquid butter and bake everything together for 10 min. in the heated oven at 220. Put the cutlets on warmed plates and let them rest for a while in the open oven.

Serve with green or cucumber salad, boiled peeled potatoes.

– Newsgroups: Of zer. T-net. Food

Salmon, smoked salmon

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