Smoked trout and chive soufflé omelette with lemon beurre noisette

AT A GLANCE

  • Serves 4 people

  •  
  • Smoked trout souffle
  • 120 gm (½ cup) crème fraîche
  • 1 lemon rind, finely grated
  • 2 green onions, thinly sliced
  • 2 tbsp finely chopped chives
  • 30 gm plain flour
  • 4 eggs, separated
  • 400 gm smoked trout, bones removed, flaked
  • 20 gm butter
  • To serve: baguette and lemon wedges
  •  
  • Lemon beurre noisette
  • 60 gm cold butter, coarsely chopped
  • 1 lemon, peeled and segmented
  • 2 tbsp finely chopped chives
01   Combine crème fraîche, lemon rind, green onion, chives, flour, egg yolks and half the smoked trout in a bowl and mix to combine. Season to taste with sea salt and freshly ground black pepper.
02   Whisk eggwhites and a pinch of salt until firm peaks form, then fold into trout mixture.
03   Heat butter in a 25cm-diameter frying pan over low heat until starting to foam, pour in omelette mixture, gently shaking pan to level. Cook for 1-2 minutes or until base is golden. Scatter remaining trout over half the omelette, place under grill and cook for 1-2 minutes or until light golden. Gently fold omelette in half.
04   For noisette, heat butter in a small saucepan over medium-high heat for 5-6 minutes or until brown, remove from heat, add lemon segments and chives and combine. Spoon over omelette and serve with baguette and lemon wedges.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

FULL-BODIED CHARDONNAY. , suggested by MAX ALLEN

FEATURED IN

Jul 2007

Jul 2007

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