500 g of cod,
1 tablespoon of butter
1 large onion (150 g), finely chopped
3 cloves of garlic, crushed
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, crushed
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 the cod with the skin side facing up on a wire rack or mesh
Cover it with cold water, wrap in plastic wrap and refrigerate for 36 to 48 hours, changing the water every 6 to 8 hours
Wash the cod under running water, drain well, remove the skin and bones and process until smooth
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 cook the onion and garlic until softened, about 3 minutes
Add the flour and stir until it starts to brown
Mix in the milk and egg, then add it to the saucepan and whisk constantly while cooking until thickened, about 4 minutes
Add the cod and parsley and mix well
Transfer the mixture to the prepared mold
Bake in a preheated oven at 200°C (hot) for about 30 minutes, or until golden brown
Remove from heat and let cool for about 8 minutes
Dish out onto a plate and serve warm or cold
185 calories per slice
