500 g of cod
1 tablespoon of butter
1 large onion (150 g), finely chopped
3 cloves of garlic, minced
1/4 cup of whole wheat flour (30 g)
1 cup of skimmed milk (240 ml)
2 eggs
1 tablespoon of chopped parsley
500 g of cod
1 tablespoon of butter
1 large onion (150 g), finely chopped
3 cloves of garlic, minced
1/4 cup of whole wheat flour (30 g)
1 cup of skimmed milk (240 ml)
2 eggs
1 tablespoon of chopped parsley
In a large bowl or colander, place a strainer and arrange the cod on top with the side facing up
Cover with plenty of cold water, cover with plastic wrap, and refrigerate for 36 to 48 hours, changing the water every six to eight times
Rinse the cod under running water, drain well, remove the skin and bones, and process in a food processor
Set aside
Preheat the oven to 200°C (hot)
Grease a ring mold with butter, approximately 18 cm in diameter
In a medium saucepan, melt the butter over medium heat and sauté the onion and garlic until softened (about 3 minutes)
Add the flour and stir until lightly browned
Mix in the milk and egg, add to the saucepan, and cook without stopping until thickened (about 4 minutes)
Add the cod and parsley, mix well
Transfer to the prepared mold
Place in the preheated oven until golden brown (about 30 minutes)
Remove and let cool for about 8 minutes
Unmold onto a plate and serve warm or cold
185 calories per serving
