Mini Soufflé with Tarama and Trout Eggs
- 100 g tarama
- 2 large eggs
- Butter for the ramekins
- 1 small jar trout eggs
- 3 sprigs dill
- Salt
- Freshly milled pepper / Bechamel Sauce (260 g butter)
- 50 g flour
- 30 cl low-fat milk
Melt the butter in a frying over medium heat; add the flour, mixing well.
Pour in some of the milk and beat energetically with a whisk to avoid lumps.
Let the Béchamel sauce thicken for 5 to 8 min.
Add salt and pepper and allow to cool.
Separate the egg yolks from the whites.
Mix the yolks, tarama and Béchamel sauce in a bowl.
Whisk the egg whites until they are fluffy and gently add them to the mixture.
Pour the mixture in even amounts into 8 small buttered ramekins.
Preheat the oven to 200 °C, and place the ramekins in the oven for 10 to 12 min.
Top with a spoonful of trout eggs and sprig of dill and serve immediately.
Serve with small grissini.
Perfect wine pairing
More about this grape varietyChardonnay de France
The power behind refinement and full body. Chardonnay has become the most renowned white grape variety in the world of wines. It typifies French chic with its smooth palate and long finish. Always amazing with shellfish and fine fish. Scallops, whether simply sautéed or in a tartar with truffles, are an excellent pairing. This very chic combination is both mouthwateringly eye-appealing and easy to make. With the finesse of the meat and the elegance of the bouquet, it is pure pleasure. Chardonnay’s long finish perfectly complements the scallop’s powerful flavor. It is also the wine of choice for a Tarama Soufflé. It is a very creative match with pears. To prove its power and noble character, Chardonnay here pulls off a breathtaking harmony between the savory flavor of Roquefort cheese, the sweetness of the pear, and the long-lasting aroma of saffron. A miraculous combination that you simply cannot miss.
