500 g of cod loin
1/4 cup of olive oil (60 ml)
3 medium onions (300 g), cut into pieces
1/2 cup of butter (100 g)
1 cup of all-purpose flour (120 g)
3 1/2 cups of milk (840 ml)
5 eggs (separate whites and yolks)
1 pinch of salt or to taste
Breadcrumbs (for dusting)
1/3 cup of black currant jam, seedless (50 g)
500 g of cod loin
1/4 cup of olive oil (60 ml)
3 medium onions (300 g), cut into pieces
1/2 cup of butter (100 g)
1 cup of all-purpose flour (120 g)
3 1/2 cups of milk (840 ml)
5 eggs (separate whites and yolks)
1 pinch of salt or to taste
Breadcrumbs (for dusting)
1/3 cup of black currant jam, seedless (50 g)
Soak the cod in cold water sufficient to cover it and let it sit in the refrigerator for 24 hours, changing the water at least four times to desalinate
Wash it under running water, drain, and reserve
In a medium saucepan, heat the olive oil over low heat
Add the onion and cook until it starts to brown (about 30 minutes)
Add the cod and stir
Remove from heat and process or blend until smooth. Reserve
In another medium saucepan, melt the butter and flour over medium heat, stirring until the butter melts and the flour browns (about 3 minutes)
Add the milk gradually, stirring constantly, until a smooth cream forms
Add the egg yolks, stir vigorously, and cook for an additional 6 minutes or until the cream is smooth again
Remove from heat, mix with the reserved cod, season with salt, and let it cool
Preheat oven to 200°C (hot)
Dust a ring mold of 24 cm diameter with butter and breadcrumbs
In a mixer, beat egg whites until frothy
Add currant jam to the cream with the cod and finally the beaten egg whites, mixing delicately with a spatula
Place in the prepared ring mold and bake in a preheated oven at water bath (not in the oven, pour boiling water into a dish to reach 2/3 of its height)
Bake for about 1 hour or until a knife inserted into the mixture comes out clean
Let it cool slightly and demold
Serve warm or cold
412 calories per slice
