500 g of cod fillets
1 cup of dry white wine Bernard Taillan
200 g of butter
1 1/2 cups of all-purpose flour
2 1/2 cups of milk
6 eggs
1 medium onion, finely chopped
1 can of peas and carrots
1 cup of parsley and chives, finely chopped and well mixed
4 tablespoons of olive oil
to taste: salt and pepper
Covering:
4 tablespoons of mayonnaise
4 tablespoons of dry white wine Bernard Taillan
2 tablespoons of ketchup
1 teaspoon of mustard
2 tablespoons of heavy cream
to taste: salt
500 g of cod fillets
1 cup of dry white wine Bernard Taillan
200 g of butter
1 1/2 cups of all-purpose flour
2 1/2 cups of milk
6 eggs
1 medium onion, finely chopped
1 can of peas and carrots
1 cup of parsley and chives, finely chopped and well mixed
4 tablespoons of olive oil
to taste: salt and pepper
Covering:
4 tablespoons of mayonnaise
4 tablespoons of dry white wine Bernard Taillan
2 tablespoons of ketchup
1 teaspoon of mustard
2 tablespoons of heavy cream
to taste: salt
Leave the fish fillets outside the freezer for an hour
Wash with hot water and grind in a grinder
Fry with olive oil, salt, pepper, onion, and parsley
Add the wine and reserve
Heat the butter, make the flour toast, add the warm milk, mixing well to create a smooth and thick cream
Add the eggs one by one, beating well after each addition
Mix the fish
DRAIN the water from the peas and carrots and also add them
Beat the egg whites until snowy and mix with the cream without beating
Bake in a pudding mold, greased and floured, in a hot oven
Assemble in a water bath for an hour
Unmold after 10 minutes
