Cod Soufflé
Cod and eggs provide complete protein, while cream makes the soufflé tender and rich. Its airy texture pairs with delicate fish flavor and a fresh herbal note from arugula.
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Inventory: Oven
3 kg 333 gram
Servings: 6 (1 serving ≈ 154 gram)
Digestion time: 3 hour
Complete protein: ✔
Boil cod (600 g) with rosemary (2 g), cool it, and blend until smooth.
Separate the whites from the egg yolks (150 g). Mix the yolks with cream 20% fat content (100 g), and whip the whites with table salt (5 g) until firm. Chop arugula (50 g).
Combine the fish with the yolk mixture and arugula, then gently fold in the whites.
Grease the ramekins with butter (15 g), divide the mixture between them, and bake at 200 °C for 15–20 minutes.
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