Cod Fish and Broccoli Soufflé

It was a while since I was not cooking soufflé but not long after I revisited Le Soufflé in Paris. Located in the glamorous neighborhood of Place Concorde and Place Vendome (36, rue Mont-Thabor tel. 42.60.27.19) this not so new (!) restaurant is the paradise of soufflé lovers.

I love soufflés, so here it goes the first one.

Today I made Cod Fish and Broccoli's Souffle and here I leave the details.

1 piece of desalted cod of around 150grs

150 grs of broccoli
3 eggs
1 table spoon of flour

1 garlic clove

1 table spoon of parsley

1/2 small onion
1 cup of milk
1 tea spoon Dijon mustard
2 table spoons of Olive oil

Turn the oven 200º.

Start by boiling the Cod and in a separate pan boil the broccoli with a pinch of salt.

Once cooked, remove both from the water . With the broccoli make a pure and leave aside.

Remove all bones and skin from the cold. In a pan put the olive oil and the minced onion, let it golden and add the cod , the parsley and the garlic .Keep mixing until totally shredded in small pieces. Remove from heat.

In a sauce pan put the butter and once melted , add the flour. Mix well and add the milk. Once it gets the consistency of a cream , add to the cod fish.

Mix and add the broccoli pure and the egg yokes. Now try for salt and pepper.

Beat the egg whites until stiff and add to the cod mixture.

Line an individual souffle mold with butter and bread crumbs. Put the mixture and place it in the oven for around 15/20 minutes.

If you prefer,you can also make a bigger one, this quantity is enough for 3 persons.

If you like, add Parmesan before baking. It gives a different touch to our Portuguese cod.