Trout Fillet with Spinach Soufflé and Basil-Lemon Sauce
A Shishkov recipe. Serves 2. Preparation time: 30 min.
Ingredients
| 2 | trout (about 700 g total) |
| 400 г | spinach |
| 3 | egg yolks |
| 50 г | flour (Castello) |
| 50 мл | fresh milk (Pilos) |
| 120 г | cow's cheese (Pilos) |
| 10 г | German butter (Pilos) |
| — | breadcrumbs (Castello), for sprinkling |
| 3-4 стръка | basil |
| 1 | lemon |
| 5-6 с.л. | olive oil (Promienna) |
| — | salt and black pepper |
Instructions
Using a sharp knife, we carefully separate the trout fillets. We season them with salt, pepper and a quarter of a squeezed lemon. We leave them to marinate while we make the soufflé, then grill them on a barbecue or grill pan for a few minutes per side, until done.
We make the soufflé by blanching the spinach and cutting it coarsely. In a bowl we pour the flour, the yolks, the milk and whisk to a homogeneous mixture. We add the spinach and the cheese. We grease heatproof baking bowls with the melted butter, sprinkle with breadcrumbs and pour in the mixture. We bake for 10 min in an oven preheated to 220°C.
In a suitable vessel we finely chop the basil, squeeze the remaining lemon, add the olive oil, season with salt and pepper and purée.
We serve the fillet drizzled with the prepared sauce and garnished with the spinach soufflé.