Title: Salmon & Pike Souffles
Categories: Entree Salmon
Yield: 8 Servings

		The mousse;
250	g	Pike fillets, cut in 5 cm pieces (sub any white fish)
2	lg	Eggs
2	lg	Egg yolks
1	c	Heavy cream
		Freshly grated nutmeg
		Salt and pepper
2	lg	Egg whites, room temp.
1	pn	Cream of tartar
		The salmon:
2	kg	Salmon, cut in fillets and then cut in 8 escalopes
150	g	Butter
4		Shallots, minced finely
1	c	Fish stock
1 1/4	c	Riesling
1	c	Heavy cream
1/4	c	Cold unsalted butter, cut in small cubes
		Juice of 1/2 lemon
		White pepper, salt

Souffles De Saumon Auberge Der L'll

To make mousse: in a food processor, process the pike with the whole eggs and the egg yolks. With the motor running, add the cream a little at a time and blend the mixture until it is well combined. Force the mixture through a fine sieve, season with nutmeg and salt and pepper and place in the refrigerator for at least 30 minutes. In a bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, and fold them into the fish mixture.

To prepare the salmon: sprinkle the salmon escalopes with salt and pepper and divide the mousse evenly among the 8 escalopes, moulding it in the centre. Sprinkle a large buttered baking dish with the shallots and arrange the salmon souffles on top in one layer. Add the fish stock and enough of the riesling to reach halfway up the sides of the salmon souffles. Poach the souffles in a preheated 180oC oven for 15 to 20 minutes or until the salmon just flakes when tested with a fork and the mousse is puffed and golden. Transfer the salmon souffles with a slotted spatula to a large serving dish and keep warm.

To make the sauce: in a stainless steel or enamelled saucepan, reduced the poaching liquid over moderately high heat to about 1/2 cup, add the cream and any juices that have accumulated in the serving dish and reduce liquid until it has thickened slightly Whisk in the butter, one piece at a time, over low heat, lifting the pan occasionally to cool mixture and making certain that each piece of butter is melted before adding the next. Strain the sauce into a bowl, add lemon juice, pepper and salt to taste and spoon the sauce around the salmon souffles. Serve at once. Bon Appetit-Exec.Chef Magnus Johansson

Source: Vogue Winter'88

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