Œuf cocotte à la truite fumée et à l’aneth


  • Eggs 8
  • Smoked trout 4 slices
  • Liquid cream 200 ml
  • Chopped dill 2 tablespoons
  • Lemon ½
  • 5 berries 10 turns of the mill
  • Salt pepper
To start, preheat the oven to 200°C.
Squeeze the half lemon to extract the juice. Pour into a bowl and whisk with the cream, chopped dill and 5 berry mixture. Season with a small amount of salt.
Then cut the slices of smoked trout into strips. Divide them into ramekins. Add the lemon cream.
Break two eggs into each ramekin. Season with salt and pepper.
Take out ramekins that can withstand the heat of the oven. Fill with boiling water and place in the oven for approximately 12 minutes.
Serve the eggs casserole with smoked trout and dill immediately.

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