SALMON SOUFFLE
2 tbs. butter
1/2 tsp. xanthan gum for thickener
1 cup heavy cream, heated
1 cup salmon, poached, canned, boned and drained
salt and cayenne pepper to taste
3 eggs. separated
1 1/3 tbs. lemon juice
Preheat oven to 400 F. Prepare souffle dish by greasing bottom and sides with 1 tbs of butter. Place in refrigerator until ready to use. Melt remaining butter over low heat and stir in thickener and salt. Whisk vigorously fr 1 full minute t avoid flour taste. Add heated cream and continue cooking, whisking constantly until thickened. Remove from heat and cool. Add salmon and cayenne. Beat egg yolks and then blend them into the sauce mixture. Fold in stiffened beaten egg white and lemon juice. Pour mixture in souffle dish. Set in a pan filled with 3 inches of hot water and bake about 35 minutes until firm and puffed. Serve immediately. 6 servings; 2.5 carbs
Dr. Atkins cookbook, 1994
2 tbs. butter
1/2 tsp. xanthan gum for thickener
1 cup heavy cream, heated
1 cup salmon, poached, canned, boned and drained
salt and cayenne pepper to taste
3 eggs. separated
1 1/3 tbs. lemon juice
Preheat oven to 400 F. Prepare souffle dish by greasing bottom and sides with 1 tbs of butter. Place in refrigerator until ready to use. Melt remaining butter over low heat and stir in thickener and salt. Whisk vigorously fr 1 full minute t avoid flour taste. Add heated cream and continue cooking, whisking constantly until thickened. Remove from heat and cool. Add salmon and cayenne. Beat egg yolks and then blend them into the sauce mixture. Fold in stiffened beaten egg white and lemon juice. Pour mixture in souffle dish. Set in a pan filled with 3 inches of hot water and bake about 35 minutes until firm and puffed. Serve immediately. 6 servings; 2.5 carbs
Dr. Atkins cookbook, 1994
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