- Prep
- 1 min
- Cook
- 30 min
- Total time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Cod soufflé is a light and tasty dish, perfect for cold weather days. It is worth preparing due to its creamy texture and intense flavor of the fish.”
What you need to know
- Utiliza claras em neve para garantir a leveza do soufflé
- Bacalhau é o ingrediente principal, conferindo sabor intenso
- Forma untada é essencial para o sucesso do prato
Ingredients
Main
- ml milk
- g shredded salted cod
- tablespoons wheat flour
- unit olive oil
- tablespoons wheat flour
- unit egg yolk
- unit egg whites
- unit lemon
- unit eggs
Instructions
Principal
- Beat the egg whites until stiff peaks form. Gently incorporate the egg whites into the previous mixture, fold so as not to lose the lightness. Pour the mixture into a greased pan and bake in a preheated oven at 180°C for about 30-40 minutes, or until golden brown.
Chef's tips
- Bata as claras em neve em uma tigela limpa e seca
- Incorpore delicadamente as claras para manter a leveza
- Unte a forma com manteiga e polvilhe farinha para evitar grumos
Variations
- Adicione cebola picada no leite antes de cozinhar
- Use espinafre fresco picado no final da preparação
- Adicione um pouco de pimenta do reino no final para temperar
Substitutions
- O bacalhau pode ser substituído por peixe frANGO
- O leite pode ser substituído por caldo de legumes
- O queijo ralado pode ser substituído por parmesão
How to store
Deixe o soufflé esfriar completamente antes de guardar. Armazene em um recipiente hermeticamente fechado na geladeira por até 3 dias.
Can it be frozen?
It is not recommended to freeze the soufflé, as it may compromise the texture when defrosting.
What to serve with
Serve with a green salad or roasted vegetables to complement the dish.
Frequently asked questions
Can the soufflé be made in advance?
Prepare the soufflé on the day of serving, as it must be eaten immediately after cooking to maintain the light texture.
What to do if the soufflé does not rise in the oven?
Check if the soufflé was cooked for long enough. If necessary, increase the oven temperature during the last 5 minutes of cooking.
Can the soufflé be made with other types of fish?
Yes, other types of fish like tuna or salmon can be used, but cod offers a unique and intense flavor.
How to season the soufflé?
Season with salt and black pepper at the end of the preparation. Don't overdo it, as the cod already has a strong flavor.
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