Souffle of stockfish

12573 SOUFFLE ' BACCALA ' INGREDIENTS for 4 PEOPLE 400 g of salted cod fillet, 70 cl, 20 cl of olive oil, 2 cloves garlic, 4 .30 eggs g butter, 30 g flour, a pinch of nutmeg, salt and pepper.

The day before, soak the salt cod in a bowl with fresh water.

Regularly changing and often water for dissalarlo.

The next day, place the fish in a pot with cold water; Cook 15 minutes from time to boil.

Drain them, let it cool, then remove the skin and bones.

Cut up the flesh and keep aside.

In a saucepan heat milk 20 cl.

Heat the oil in a casserole without smoking it.

Peel the garlic and mince finely.

Add the fish pulp and stir.

Pour everything into a large saucepan and cook fresh focus, gradually adding the milk and oil previously heated, continuing to stir with a wooden spoon.

When the mixture will be quite dry and compact, not add more milk ' n ' oil.

Melt the butter in a nonstick saucepan, add the flour and stir vigorously with a wooden spoon.

Then place the bottom of the saucepan in cold water and continue to stir until cooled.

Bring to a boil the remaining milk, pour half the butter and flour mixture and stir.

Then pour remaining milk gradually, stirring constantly.

Put the saucepan on the heat 4 minutes.

Preheat oven to 180ø.

Pour into Casserole with cod sauce prepared and stir carefully until a thick puree well.

Add salt, pepper and season with nutmeg.

Separate the egg yolks from the whites.

Add the yolks to the preparation of stockfish and stir well.

Whip the egg whites until foamy firmly with a pinch of salt and gently blend the mixture of cod.

Pour mixture into 4 ila individual stencils from souffl ' previously buttered.

Bake and cook 25 minutes.

When cooked, serve immediately.