John Myers
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Asia Salad with Parmesan Souffle
The perfect asia salad with parmesan souffle recipe with a picture and simple step-by-step instructions.
for the vegetable salad
- 350 g Cabbage
- 2 Carrots
- 1 Zucchini
- 12 Shiitake mushrooms
- 1 Red Paprika
- 1 tbsp Peanut oil
- Salt
- Ginger
- 2 tbsp Soy sauce
- 1 tbsp Coriander leaves
for the dressing
- 40 ml White balsamic vinegar
- 40 ml Lime
- 1 tbsp Honey
- Salt
- Some allspice d` Espelette
- 60 ml Olive oil
for the shiitake pesto
- 200 g Shiitake – mushrooms (alternatively mushrooms)
- 100 ml Olive oil
- Salt pepper
- 1 Bun Chives
for the Parmesan souffle
- 100 g Butter
- 5 Egg yolk
- 250 g Sour cream
- 120 g Flour
- 250 freshly grated Parmesan
- 5 Egg Whites
- 5 Salt
- 5 Allspice d`Espelette
- 1 pinch Sugar
- For the Asian vegetable salad, clean the vegetables, peel them if necessary.
- Twist the stalks out of the mushrooms, rub the mushrooms.
- Peel the bell peppers finely with a peeler.
- Cut the vegetables and mushrooms into thin strips about 2 cm long.
- Finely chop ginger.
- Heat the peanut oil in a large pan.
- Sauté vegetables, mushrooms and ginger in it while turning with a slight bite.
- Season with salt and soy sauce.
- For the dressing, stir together vinegar, lime juice, honey, salt and allspice d` Espelette.
- Mix in the oil.
- Mix the vegetable strips and dressing, allow to cool.
- For the pesto, clean the mushrooms, unscrew the stems.
- Heat 3 tablespoons of olive oil in a pan, fry the mushrooms while turning, season.
- Mix the mushrooms and remaining olive oil finely.
- Mix the chopped chives into the mushroom pesto, season to taste.
- For the Parmesan souffle, preheat the oven to 180 ° top and bottom heat (convection not suitable)
- Beat the butter until foamy, stir in the egg yolks one at a time.
- Mix in the sour cream, season.
- Mix the flour and Parmesan and stir in.
- Season with a little salt and pimento d`Espelette.
- Whip egg white, 1 pinch each of salt and sugar creamy, not too firm.
- Carefully fold into the Parmesan mixture little by little.
- Souffle molds (250 ml each) Spread with butter.
- Pour in each about 1 cm high shiitake pesto, distribute the souffle on top so that the molds are about half full.
- Place the molds in a large, deep baking dish.
- Pour hot water so that the molds are about 2/3 in water.
- Put in the hot oven, bake the souffle for 15-20 minutes until golden brown.
- Season the vegetable salad again, sprinkle with coriander.
- Arrange Parmesan souffles in molds straight from the oven on plates.
- Serve with the Asian vegetable salt.
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