Soplado de Bagre (Tolima Catfish Soufflé)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1500
gr catfish, cleaned
2
piece(s) ripe tomatoes, peeled and finely chopped
2
piece(s) round onions, grated
2
clove(s) garlic, finely chopped
500
gr white bread, without crust
2
cup(s) milk
6
piece(s) eggs, separating yolks and whites
2
tbsp butter, melted
1
tbsp guayabita (allspice), grated
pinch salt and pepper to taste
Directions
- Cut the catfish into slices and fry in oil on both sides.
- Separately, steam cook, with a little water, tomatoes, onions and garlic with salt and pepper, about 10 minutes.
- Meanwhile, remove the catfish, peel and shred the meat, ensuring no bones remain, and set aside with a little broth.
- Meanwhile soak the bread in milk, soak well and strain.
- Beat the egg whites to stiff peaks and add yolks, one by one, while continuing to beat.
- Mix the beaten mixture with bread, salt, pepper and guayabita, and beat well.
- Take a buttered mold, put a base of the beaten mixture, and on top spread the fish and cover with the other part of the beaten mixture.
- Bring to preheated oven at 350°, for 30 minutes.
- Pastel sampedrino huila