Salmon Soufflé in White Wine Foam

Whipped cream and fish should be very cooled.

Cut the salmon fillet into strips, place in a cutter with the whipped cream and season with salt and pepper. Cutter until the mixture is slightly thick and shiny. Now add the Pernod and cut again briefly.

Put the mixture into buttered soufflé dishes and bake in a hot oven at 180 degrees (upper-lower heat) until the mixture starts to rise. Turn off the stove and let the souffle stand for another 5 minutes.

Pour white wine into a round-bellied saucepan form. Add the egg yolks and heat gently while stirring. Remove the saucepan from the stove when the sauce starts to thicken. Then fold in the olive oil and continue whisking until the bottom of the saucepan has cooled. Stir in the tarragon and season heavily with salt and freshly ground pepper. Immediately transfer to a sauce boat or baking dish.

Arrange the souffles and bring the sauce to the table with them.

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