Soufle de bacalhau rising to the occasion
|That iconic Portuguese ingredient with a touch of the French cuisine|
200 g of codfish
1 onion finely chopped
2 cloves of garlic finely chopped
2 cups ( 500ml milk )
50 g flour
3 egg yolks
4 egg whites
1 tbsp creme fraiche
Nutmeg, paprika, butter, salt and pepper
Preheat the oven to 350F (180C). Butter and flour the inside of a souffle pan, or 6 individual ramekin dishes
Be sure to soak the salt cod for at least 2 days in the refrigerator, changing the water several times. Flake the fish into small pieces and sauté briefly in 1 tsp of butter, until the fish is just done, about 2-3 minutes. Set aside until ready to use.
Sauté the onion in the butter over medium heat in a medium saucepan until the butter has stopped bubbling. Add the flour, stirring the mixture together until it is a smooth consistency and just begins to change color. Add the warm milk slowly, whisking more or less constantly, and cook until the mixture begins to bubble and thicken. Remove from the heat. Add salt (if using salt cod, add carefully: you may not need more), pepper, and nutmeg. Let cool for 5 minutes.
In the meantime, prepare the egg whites. Beat the cold egg whites with an electric mixer until medium firm peaks form. Take the egg yolks, separately, and beat roughly with a fork.
Add the yolks and the cod to the flour-milk mixture, stirring them in to blend. Fold in the egg whites gently, allowing the air to remain in the whites. Turn the mixture into the souffle pan or ramekins if using and bake in preheated oven for 25-30 minutes, until the top is fluffy and lightly browned.