Brandade Souffle

Serves 4-6
Prep time 8 hours, 30 minutes
Cook time 30 minutes
Total time 9 hours
Allergy Egg, Fish, Milk, Wheat
Meal type Appetizer, Lunch, Main Dish, Starter
Misc Gourmet, Serve Hot
These yummy delights take a few more steps than you might on a week day, but are well worth the planning.


  • 1-1/2lb salt cod (soaked in cool water for 8 hours, changing water once)
  • 2-3/4 cups milk
  • 1-1/4 cup Rattos' extra virgin olive oil
  • 3 Large eggs (separated)
  • 1/2 cup panko breadcrumbs
  • salt & pepper
  • butter for ramekins


Step 1
Preheat oven to 400.
Step 2
Put rinsed cod in 2 cups of the milk, bring to a boil, and simmer for 2 minutes. Drain cod on a paper towel, discard milk.
Step 3
Scald remaining 3/4 c milk, set aside.
Step 4
Heat 1/4 cup olive oil in a skillet. Add cod when smoking hot, sauté gently for about 5 minutes until fish is dried out.
Step 5
Transfer cod from the pan into a food processor and shred it. Alternately, shred with a fork.
Step 6
In a mixer, whip egg whites until stiff peaks form.
Step 7
Alternately add scalded milk, the remaining cup of olive oil, and the egg yolks to the food processor and pulse after each addition. Add breadcrumbs, salt & pepper.
Step 8
Transfer batter into a mixing bowl, and gently incorporate whipped egg whites with a rubber spatula.
Step 9
Pour batter into buttered ramekins. Bake for about 20-30 minutes until puffy and lightly browned.
Step 10
Serve souffles immediately in the ramekins or out, and definitely with a zesty sauce.