Fish Casserole with Dip

Ingredients

• 0.5 red bell pepper
• 4 smoked trout fillets (about 250 g)
• 2 shallots
• 4 tbsp butter
• Salt
• ground black pepper
• Cayenne pepper
• 3 tsp lemon juice
• 2 tbsp flour
• 125 ml white wine
• 125 g heavy cream
• 4 eggs
• 250 g sour cream
• 2 tbsp finely chopped dill sprigs
• ground black pepper
• 1 tsp lemon juice
• 0.25 tsp Sweet paprika powder
• 8 ramekins (about 200 ml each)
• butter (for the ramekins)
• bread crumbs (for the ramekins)
• dill sprigs

Instructions

1. 1.

   Wash, trim and dice the bell pepper into very small cubes. Dice the trout fillets similarly. Peel and finely chop the shallots. Sauté the pepper and shallots in 2 tbsp butter. Add the trout pieces, heat briefly, then season with salt, pepper, cayenne pepper and lemon juice.

2. 2.

   In a small pot, melt the remaining butter, stir in the flour, cook until lightly browned, then add wine and cream, stirring occasionally. Simmer gently for 10 minutes, seasoning with salt and pepper, then let cool slightly.

3. 3.

   Grease the ramekins and line the bottoms with bread crumbs. Separate the eggs; gradually whisk the yolks into the sauce. Fold in the fish mixture. Whisk the egg whites until stiff peaks form, then fold them in carefully. Fill the ramekins to about three‑quarters full, smoothing the tops.

4. 4.

   Bake in a preheated oven at 180°C (lower rack) for about 30 minutes, or until risen and golden brown.

5. 5.

   Meanwhile, prepare the dill cream: pour sour cream into a small bowl, mix in dill, season with pepper and lemon juice, then refrigerate until serving.

6. 6.

   Serve by pouring the soufflés onto plates, topping with dill cream, garnishing with dill sprigs, and serving immediately.