Prepare ahead of time
Ingredients
1/2 cup butter
1 finely chopped onion
3 finely chopped cloves garlic
500g cod, rehydrated (see page 58)
1 tablespoon salt
1 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/3 cup chopped fresh parsley
1 tablespoon mustard
1/2 cup all-purpose flour
1 1/2 cups milk
5 eggs (separated whites and yolks)
1 tablespoon active dry yeast
Accompaniment
8 small ramekins
Prepare ahead of time
Ingredients
1/2 cup butter
1 finely chopped onion
3 finely chopped cloves garlic
500g cod, rehydrated (see page 58)
1 tablespoon salt
1 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/3 cup chopped fresh parsley
1 tablespoon mustard
1/2 cup all-purpose flour
1 1/2 cups milk
5 eggs (separated whites and yolks)
1 tablespoon active dry yeast
Accompaniment
8 small ramekins
Preparation
1
Fry the onion, garlic, and cod in butter until browned
Season with salt, pepper, and nutmeg
Remove from heat and add parsley and mustard
Pulse in a processor to form a creamy mixture
Transfer to a saucepan and whisk in flour mixed with milk and yolks
Heat over medium heat until thickened
Remove from heat
Bake in a preheated oven at medium temperature
2
Beat the egg whites with yeast until stiff peaks form
Gently fold into the cod soufflé mixture
Transfer to ramekins and bake in the oven until puffed and golden
Serves 8 portions
Calories per serving: 302
Easy
