The Sardières agricultural school in Bourg-en-Bresse makes these soufflés with our products: 20% trout fillet, milk, butter, eggs, Noilly Prat.
 
This mousse should be put in the oven for a few minutes for a gourmet entremet that we will gladly accompany with a slightly spicy mesclun.
 
Each terrine weighs 140g and can be kept for several months.