700g of cod fillets or lingcod
3 sprigs of cilantro
1 medium onion
3 egg whites
salt and black pepper to taste
1 1/4 cup heavy cream
Sauce:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
salt and black pepper to taste
1/2 teaspoon curry powder
2 egg yolks
1 cup water
1/2 tablespoon grated lime zest
1 tablespoon chopped green onion
700g of cod fillets or lingcod
3 sprigs of cilantro
1 medium onion
3 egg whites
salt and black pepper to taste
1 1/4 cup heavy cream
Sauce:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
salt and black pepper to taste
1/2 teaspoon curry powder
2 egg yolks
1 cup water
1/2 tablespoon grated lime zest
1 tablespoon chopped green onion
Process the fish, cilantro, and onion in a food processor or blender
Transfer the mixture to a bowl and whisk in the egg whites one at a time, beating vigorously with a wooden spoon after each addition
Season to taste with salt and black pepper
Place the mixture on top of a chilled plate and whisk in the heavy cream, mixing well
Pour the mixture into a buttered 19.5cm diameter mold and bake in a moderate oven (180°C) for 25-30 minutes or until firm
Drain any excess liquid from the mold
Unmold the pudding and in its center, place the sauce made by mixing together the butter and flour over low heat
Add salt, black pepper, and curry powder, stirring well but not allowing it to brown
Remove from heat and whisk in the egg yolks that have been lightly beaten with water and lime zest
Beat vigorously with a wooden spoon
Heat again until the sauce thickens, then season to taste
Remove from heat and stir in chopped green onion.
