1 can of green beans, drained
1 cup of hot milk
2 tablespoons of olive oil
2 tablespoons of butter
2 tablespoons of chopped fresh parsley
1/2 teaspoon of baking powder
500g of cod fillets, cleaned and cut into pieces
4 eggs
3 French shallots, peeled and finely chopped
3 tomatoes, peeled and seeded
1 grated onion
Salt and black pepper to taste
Sauce
1 cup of mayonnaise
1 cup of heavy cream
1 tablespoon of mustard
1 tablespoon of chopped fresh parsley
1 tablespoon of lemon juice
Accessory
Make a hole in the center with a diameter of 23 cm, greased with butter and dusted with breadcrumbs
1 can of green beans, drained
1 cup of hot milk
2 tablespoons of olive oil
2 tablespoons of butter
2 tablespoons of chopped fresh parsley
1/2 teaspoon of baking powder
500g of cod fillets, cleaned and cut into pieces
4 eggs
3 French shallots, peeled and finely chopped
3 tomatoes, peeled and seeded
1 grated onion
Salt and black pepper to taste
Sauce
1 cup of mayonnaise
1 cup of heavy cream
1 tablespoon of mustard
1 tablespoon of chopped fresh parsley
1 tablespoon of lemon juice
Accessory
Make a hole in the center with a diameter of 23 cm, greased with butter and dusted with breadcrumbs
1
Puree the tomato in a blender and reserve
In a pan over medium heat, warm the olive oil and one tablespoon of butter
Add the onion and cook until golden brown
Add the pureed tomato and let it simmer for five minutes
2
Add the fish and season with salt and pepper
Lower the heat and let it cook for another ten minutes
Remove from heat and add the parsley
3
Preheat the oven to a high temperature
Beat the egg whites in a mixer until stiff peaks form. Reserve
In a bowl, mix together the yolks, flour, butter, and milk
4
Pour the mixture into the prepared pan and add the beans, baking powder, and egg whites
Mix well and transfer to a mold
Bake in a water bath for 30 minutes
Let it cool and unmold
Sauce
In a bowl, mix together all the ingredients until smooth
Serve with the pudding.
