Cod soufflé
Description
That's what I love about French cuisine—soufflés. And this cod soufflé is a healthier, more elegant alternative to the mundane homemade meatballs we're all tired of, a bizarre relic of the Soviet past. Besides, cod is much better baked than fried—it tastes completely different. So, grab the recipe and head straight to the kitchen! :)
Instructions
- 1
Step 1
Place the cod together with a sprig of rosemary in cold water. Bring the water to a boil, then drain.
- 2
Step 2
Place the pieces of cooked fish into the blender container.
- 3
Step 3
Blend until smooth.
- 4
Step 4
Beat the egg whites together with a pinch of salt until thick foam forms.
- 5
Step 5
Slightly beat the yolks with the cream and add to our fish.
- 6
Step 6
We also chop the arugula and add it to the cod.
- 7
Step 7
Now add the beaten egg whites to the fish and mix gently.
- 8
Step 8
You need to mix very carefully so that as much air as possible remains.
- 9
Step 9
Grease the baking dishes with butter. Place the fish mixture into them.
- 10
Step 10
Bake for 15-20 minutes at 200 degrees. Ready! Serve hot directly in the same pot in which it was baked.