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Recipe: Blake Island Skillet Souffle
Similar Categories: Blake, Island, Skillet, Souffle
SERVING SIZE: 1/4 of recipe, SERVES: 4
1/4 cup sun-dried tomatoes 2 green onions
4 oz salmon lox
1/2 tsp non-aromatic olive oil
1/2 cup 2 % milk
1 Tbsp cornstarch pinch nutmeg pinch saffron
1/4 tsp freshly ground black pepper
1 egg yolk
1 tsp chopped fresh tarragon or 1/4 tsp dried
4 large egg whites
1/4 tsp cream of tartar
1 tsp butter
1 Tbsp Parmesan cheese
1 Tbsp chopped parsley
Vegetrarian Option:
1/2 cup roasted red peppers, cut in strips
2 tbsp. capers
You can make this dish vegetarian by replacing the salmon lox with roasted
sweet red peppers and the capers.
Bring 1 cup water to a boil in a small saucepan, add the sun-dried tomatoes,
reduce the heat, and simmer 15 minutes. Drain and chop. Slice the green
onions and set aside. Lay the slices of lox on top of each other and cut
into 1/2-inch pieces.
Heat the oil in a saucepan on medium high. Saute the onions 1 minute to
release the flavors and add the tomatoes. Combine the milk, cornstarch,
nutmeg, saffron, and pepper and add to the onion mixture. Stir until thick,
30 seconds, then remove from the heat to cool. Mix in the egg yolk and
tarragon and set aside.
Preheat the oven broiler. Beat the egg whites until foamy. Add the cream of
tartar and continue beating until stiff peaks form. Stir 1/3 of the whites
into the flavor base to lighten then fold in the rest gently.
Melt the butter in a hot 10-inch omelet pan and allow it to brown slightly.
Pour in the egg white mixture, stir quickly, then smooth and cook 30 sec
onds on medium high. Scatter the salmon evenly over the top and sprinkle
with the cheese. Cook under the preheated broiler 3 to 4 minutes or until
puffed and golden. Garnish with the parsley. Take the hot pan to the table,
cut into fourths, and serve on 4 hot plates. Served with an attractive
salad, this can make a wonderfully tasty light brunch or supper dish.
Per serving: 128 calories, 6 g fat, 2 g saturated fat, 14% calories from
saturated fat, 6 g carbohydrates, 1 g dietary fiber, 400 mg sodium
Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
Vegetarian
Per serving: 99 calories, 5 g fat, 2 g saturated fat, 18% calories from
saturated fat, 7 g carbohydrates, 1 g fiber, 178 mg sodium
Exchanges: 1 Very Lean Meat, 1 Vegetable, 1 Fat
1/4 cup sun-dried tomatoes 2 green onions
4 oz salmon lox
1/2 tsp non-aromatic olive oil
1/2 cup 2 % milk
1 Tbsp cornstarch pinch nutmeg pinch saffron
1/4 tsp freshly ground black pepper
1 egg yolk
1 tsp chopped fresh tarragon or 1/4 tsp dried
4 large egg whites
1/4 tsp cream of tartar
1 tsp butter
1 Tbsp Parmesan cheese
1 Tbsp chopped parsley
Vegetrarian Option:
1/2 cup roasted red peppers, cut in strips
2 tbsp. capers
You can make this dish vegetarian by replacing the salmon lox with roasted
sweet red peppers and the capers.
Bring 1 cup water to a boil in a small saucepan, add the sun-dried tomatoes,
reduce the heat, and simmer 15 minutes. Drain and chop. Slice the green
onions and set aside. Lay the slices of lox on top of each other and cut
into 1/2-inch pieces.
Heat the oil in a saucepan on medium high. Saute the onions 1 minute to
release the flavors and add the tomatoes. Combine the milk, cornstarch,
nutmeg, saffron, and pepper and add to the onion mixture. Stir until thick,
30 seconds, then remove from the heat to cool. Mix in the egg yolk and
tarragon and set aside.
Preheat the oven broiler. Beat the egg whites until foamy. Add the cream of
tartar and continue beating until stiff peaks form. Stir 1/3 of the whites
into the flavor base to lighten then fold in the rest gently.
Melt the butter in a hot 10-inch omelet pan and allow it to brown slightly.
Pour in the egg white mixture, stir quickly, then smooth and cook 30 sec
onds on medium high. Scatter the salmon evenly over the top and sprinkle
with the cheese. Cook under the preheated broiler 3 to 4 minutes or until
puffed and golden. Garnish with the parsley. Take the hot pan to the table,
cut into fourths, and serve on 4 hot plates. Served with an attractive
salad, this can make a wonderfully tasty light brunch or supper dish.
Per serving: 128 calories, 6 g fat, 2 g saturated fat, 14% calories from
saturated fat, 6 g carbohydrates, 1 g dietary fiber, 400 mg sodium
Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
Vegetarian
Per serving: 99 calories, 5 g fat, 2 g saturated fat, 18% calories from
saturated fat, 7 g carbohydrates, 1 g fiber, 178 mg sodium
Exchanges: 1 Very Lean Meat, 1 Vegetable, 1 Fat
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