Tender, juicy sea trout, baked cranberry marinade under the cap this delicate cheese soufflé. How can you resist a fish, especially when it is impregnated with berry marinade with a bit of sourness and a lot of it... very tasty, try it.
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Steak divided into two parts along the ridge, carefully remove the stone, peel leave.
For the sauce cranberries grind in a blender into a puree, then pass through a sieve. Through the screen wipe for a husband, which to God forbid have not found the triggers from the berries (fruit), there will not be.
In lingonberry sauce add all ingrediets for the marinade. Garlic squeeze through the press, mix all well and pour the fish for 20-30 minutes.
The fish along with the marinade spread, skin down, in the form and put in preheated oven to 200-230 degrees for 7-10 minutes this time, prepare a souffle.
For the soufflé egg slightly beaten with salt, add the cream cheese and mustard, stir until smooth.
Add the finely chopped parsley.
After 10 minutes take out our fish, cover and put back in the oven for 20 minutes at 180-200 degrees. Bake until Golden color souffle.