1 cup plus 3 tablespoons all-purpose flour
1 cup milk
1 cup (200g) butter
200g cod, soaked for 24 hours and flaked
3 sprigs of chopped parsley
3 separated eggs
2 tablespoons lemon juice
Breadcrumbs to dust
Salt, black pepper, and nutmeg to taste
For the Tomato Sauce
3 tablespoons olive oil
1 medium onion, finely chopped
3 ripe tomatoes, peeled and seeded, finely chopped (500g)
Salt and black pepper to taste
1 cup plus 3 tablespoons all-purpose flour
1 cup milk
1 cup (200g) butter
200g cod, soaked for 24 hours and flaked
3 sprigs of chopped parsley
3 separated eggs
2 tablespoons lemon juice
Breadcrumbs to dust
Salt, black pepper, and nutmeg to taste
For the Tomato Sauce
3 tablespoons olive oil
1 medium onion, finely chopped
3 ripe tomatoes, peeled and seeded, finely chopped (500g)
Salt and black pepper to taste
In a bowl, whisk together the flour and milk, then add the butter, flaked cod with its bones removed, parsley, salt, black pepper, and nutmeg
Mix well
Place this mixture in a saucepan and cook over medium heat, stirring constantly until it forms a ball
Add the egg yolks and lemon juice, mixing well
Remove from heat and let cool
Mix in the beaten egg whites gently
Pour into a 20.5 cm diameter mold with a hole in the center, greased with butter and dusted with breadcrumbs
Bake in a preheated oven at 200°C for 30 minutes or until it releases from the mold sides
While that's baking, prepare the Tomato Sauce: In a saucepan with olive oil, cook the onion until golden brown
Add the tomato and let simmer
Add 6 tablespoons of water, season to taste, and continue cooking for another 10 minutes. Reserve
Unmold the pudding and serve with the Tomato Sauce
Serves 10-12 people
Calories per serving: 328
