Soufflé de Morue (Salt Cod Soufflé)

Ingredients

• 250 grammes freshly poached and flaked salt cod
• 4 spoonfuls very thick hot sauce Béchamel
• salt
• pepper
• nutmeg
• 6 egg yolks
• 8 egg whites

Instructions

1. Pound 250 grammes of freshly poached and flaked cod finely, adding little by little 4 spoonfuls of hot, very thick sauce Béchamel.
2. Smooth the paste well with the pestle and season it with salt, pepper and nutmeg.
3. Turn it into a saucepan and heat it.
4. Mix in 6 egg yolks first, then 8 whites whipped to a very firm snow.
5. Fill a soufflé casserole and cook like an ordinary soufflé.