Pollock under milk soufflé

2 servings

60 minutes

Cod under milk soufflé is a delicate dish inspired by Danish cuisine, where minimalism meets exquisite taste. The fish, fried to a light golden crust, harmoniously pairs with an airy milk sauce enriched with eggs and a hint of ketchup's spiciness. During baking, the sauce transforms into a tender soufflé that envelops the fish fillet, creating an incredibly soft texture. This dish is perfect for a cozy family dinner or a light yet sophisticated lunch. Its delicate flavor pairs well with fresh vegetables or light white wine. The simplicity of the ingredients makes it accessible, while the unique combination of flavors leaves a pleasant gastronomic impression. Cod under milk soufflé is proof that simple ingredients can create a culinary masterpiece.

Energy value per serving

• Calories: 412.3
• Proteins: 52.7g
• Fats: 14.2g
• Carbohydrates: 20.3g

Ingredients

• Pollock fillet: 500 g
• Chicken egg: 2 pc
• Milk: 250 ml
• Ketchup: 5 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the fish into small pieces.

   Required ingredients:

   • Pollock fillet: 500 g

2. Fry pieces of fish in a pan lightly greased with olive oil, preferably in a non-stick pan without oil (fry for 7-10 minutes on each side over medium heat).

   Required ingredients:

   • Pollock fillet: 500 g

3. Beat the eggs, add a little salt and pepper.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Add milk and stir.

   Required ingredients:

   • Milk: 250 ml

5. Add ketchup and mix well.

   Required ingredients:

   • Ketchup: 5 tablespoon

6. Place the fish pieces in a baking dish.

7. Pour sauce over the fish and place it in the oven.

8. Bake at 180 degrees for 35-40 minutes.