Soufflé de bacalhau
Most of the time goes into soaking the bacalhau, but the rest is so easy to make. And it’s so delicious!
  1. To prepare the bacalhau, soak it in water in the fridge for 48 hours, changing the water 2 to 3 times. This removes the excess salt. Drain the cod well and gently squeeze out the excess water. Remove the skin, any bones or sinewy bits – discard these. Flake the cod and set aside until needed.
  2. Melt the butter in a medium saucepan over medium heat. When it’s melted, add the flour and stir it in with a wooden spoon. Allow it to simmer until it starts to develop a white foam, continue cooking for 20 to 30 seconds, then stir in the milk.
  3. As soon as it begins to thicken, turn off the heat and stir in both cheeses, reserved egg yolks, parsley, nutmeg and seasoning. Transfer the mixture to a mixing bowl and set it aside.
  4. Preheat the oven to 200°C. Grease 6 ramekins generously with butter and sit them on a baking tray.
  5. Whisk the egg whites in a clean and dry bowl until stiff. Add ¼ of the whites to the cod mixture and gently fold it through. Gently fold in the remaining whites and then scoop the mixture evenly into the buttered ramekins. You can sprinkle over a little more grated parmesan, if you like.
  6. Put the tray of ramekins into the oven and bake for 20 minutes, or until puffed and golden. Serve immediately with crusty bread.