cod – 200 g
butter – 200 g
wheat flour – 1 1/2 cup
egg divided into whites and yolks – 3 pcs.
Milk – 1 cup
bread crumbs for sprinkling finely ground
parsley, chopped – 3 sprigs of
lemon juice – 2 tbsp. tablespoons
tomato ripe, peeled and seeds, chopped – 3 pieces. (500 g)
onions, chopped – 1 clove
oil – 3 tbsp. tablespoons
ground black pepper
Flour diluted with milk, add butter, cleaned from the skin and bones and shredded cod, parsley, nutmeg, pepper and salt, mix well, put on fire and, stirring constantly, boil until thick. Then add the egg yolks, lemon juice, whipped into a thick foam proteins, mix gently.
Cooked weight to shift in shape with a diameter of about 20 cm with a hole in the center, greased and sprinkled with breadcrumbs and place in a preheated 200 ° C oven and bake for 30 minutes until the contents are not to rise to the brim.
For the tomato sauce, fry the onion with butter, add the tomatoes, boil, pour in 6 tablespoons water, salt and pepper and cook for 10 minutes.
Ready to release the pudding from the mold and serve with prepared sauce.