1/2 pound of cod fillets
1/4 cup of olive oil
3 onions, chopped into pieces
1/2 cup of butter
1 cup of all-purpose flour
3 1/2 cups of milk
5 eggs, separated
1/3 cup of black currants without seeds
Salt to taste
1/2 pound of cod fillets
1/4 cup of olive oil
3 onions, chopped into pieces
1/2 cup of butter
1 cup of all-purpose flour
3 1/2 cups of milk
5 eggs, separated
1/3 cup of black currants without seeds
Salt to taste
Soak the cod in plenty of water, covered with plastic wrap in the refrigerator for 48 hours
Change the water several times
Drain the cod well
In a medium saucepan, heat the olive oil, add the onions, and sauté over low heat for 30 minutes until they start to brown
Remove from heat and process or grind in a food processor. Reserve
In another saucepan, combine the butter and flour and cook over low heat, stirring constantly until the butter melts and the flour starts to brown
Add the milk gradually, stirring as it thickens to form a cream
Add the egg yolks and cook for a little while longer, stirring constantly
Remove from heat, mix with the cod, season, and let cool
Add the currants and finally the beaten egg whites
Place in a 24cm diameter mold with a hole in the middle, greased with butter and floured
Bake in a preheated oven (400°F) for 1 hour in a water bath
Let cool slightly and then unmold
Serve warm.
