Diet Fish Soufflé
This tender cod soufflé is made without wheat flour or breadcrumbs. Cream and whipped egg whites keep the fish mixture light, while baking preserves its moisture.
Combine the butter (35 g), almond flour (30 g), and 35% cream (100 g) in a small saucepan. Heat for 5 minutes over low heat, stirring constantly, then cool.
Cut the cod (800 g), poach it in a little water for 10 minutes, cool it, and blend until smooth.
Add the egg yolks from the eggs (150 g), the cooled cream mixture, table salt (5 g), and black pepper (1 g), then mix.
Whip the egg whites until firm and gently fold them into the fish mixture.
Grease a baking dish with the remaining butter (15 g), add the soufflé, and bake at 180 °C for 40 minutes until lightly browned.
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