Souffled Salmon with Mushroom Ragout

Have fun preparing this mushroom dish!

For the farce, place the container and the cutting rod of the Moulinette in the freezer for 10 min. Soak the dried mushrooms in warm water for 10 minutes. Cut pike perch into small pieces and set aside to cool. Drain the mushrooms in a sieve, squeeze and chop finely. Whisk pike-perch, egg whites and whipping cream in a hand-held blender to a fine farce, seasoning with salt and cayenne pepper. Place the farce in a suitable bowl, mix with the porcini mushrooms and refrigerate with the lid closed.

For the ragout, soak the morels in warm water.

Clean the mushrooms thoroughly with a brush and cut them into coarse slices. Remove peel from potatoes and finely dice. Finely dice shallots. Melt butter in a saucepan. Pour in shallots and potatoes and sauté over medium heat for 2 min until translucent. Add vermouth and reduce by half. Top up with whipping cream, make to 250 ml and blend finely with a hand blender. Rinse morels a few more times. Heat olive oil in a saucepan, sauté squeezed morels and mange tout mushrooms in it over medium heat for 1-2 min, season with salt and pepper. Add the sauce and make another 2-3 min.

For the fish, drizzle the salmon fillets with the juice of one lemon and season with salt. Spread farce evenly over salmon slices with a wet spoon. Place on a lightly

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