Cod Soufflé
A soft baked cod soufflé with semolina and milk. Mild, not fishy in flavor, with a purée-like texture.
- Time
- 45 min
- Serving
- 226 kcal
- Ingredients
- ≈ $1.50
- Protein
- 23 g
Ingredients
- 1 Cod filletpack 600 g ≈ $9.00 80 g
- 2 Eggspack 10 pcs ≈ $1.89 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
- 4 Semolinapack 700 g ≈ $2.20 8 g
- 5 Butterpack 180 g ≈ $1.57 4 g
- 6 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pour warm milk3 over the semolina4 and let it swell for 10 minutes.
Thaw the cod1 fillet, pat dry and check thoroughly for bones with your fingers, removing any you find. Cut into pieces.
Blend the fish, the semolina4 with milk3, and salt into a uniform mixture, 2 minutes.
Add the egg and 3 g softened butter5 and blend for another minute.
Grease the molds with the remaining butter5, fill them two-thirds full and set them in a baking dish with hot water coming halfway up the sides of the molds.
Bake at 180 °C for 25 minutes: the soufflé will rise and become firm, a toothpick inserted comes out dry, and the fish is white when cut.
Cool for 5 minutes and remove from the molds. Serve warm.
Tips
- Why it works
- Soak the semolina in the milk for 10 minutes so the grains swell and don't leave crunchy bits in the soft mixture for your little one.
- Substitutions
- Swap the cod for hake or pollock, 80 g. Swap the semolina for rice flour, 6 g, and the soufflé will be slightly firmer.
- Common mistakes
- Small bones stay in the soufflé if you only check by eye. Run your fingers over every piece from the edge to the center, especially along the middle of the fillet.
- Storing and reheating
- Keep in the fridge for 1 day, best eaten the day you make it. Reheat by steaming for 5 minutes or in the microwave under a lid. Fish soufflé turns watery in the freezer.
- Serve with
- Serve with mashed potato and stewed carrot for dinner. A piece of soft peeled cucumber works too.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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