Fish Soufflé with Bell Pepper

Cod, Egg, Bell pepper, Milk, Carrot, Onion, Almond flour, Parsley, Table salt, Black pepper

Mix: 5 min. Let it stand: 5 min. Slice: 8 min. Blend with a blender: 5 min. Whisk with a mixer: 5 min. To boil: 10 min. Cool down: 5 min. Slice: 5 min. Mix: 8 min. Bake in the oven: 40 min.

Mix the almond flour (30 g) with the milk (120 g) and leave it for 5 minutes.

Cut the cod (500 g), carrot (100 g), bell pepper (150 g), and onion (100 g) into pieces. Blend the fish and vegetables.

Use egg (200 g), separating the yolk and white. Add the yolk, almond mixture, table salt (3 g), and black pepper (1 g), then mix. Beat the white until foamy and gently fold it into the fish mixture.

Boil the remaining eggs for 10 minutes, cool them, chop them, and mix them with parsley (10 g).

Place half of the fish mixture in a dish, add the egg filling, and cover with the remaining mixture. Bake at 180 °C for 40 minutes.