Ingredients
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25 g butter, plus extra for greasing
1 small onion, peeled and finely chopped
350 g pumpkin, deseeded, flesh removed and roughly chopped
20 g plain flour, plus extra for dusting
1 tsp baking powder
75 ml milk
2 medium eggs, separated
Pinch None nutmeg
4 x 150 g cod fillets
8 thin slices chorizo
None None olive oil, for drizzling
None None crushed pink peppercorns (optional)
Preparation
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Melt 2 tsp of the butter in a frying pan, add the onion and cook for 2-3 mins. Add the pumpkin and cook for another 3-4 mins. Add 2/3 cup to 3/4 cup water to come 1/4 inch up the side of the pan. Season to taste with salt and freshly ground black pepper. Cover and cook for 15 mins, stirring occasionally. Remove the cover and simmer for another 10 mins until the liquid evaporates. Puree the pumpkin using a blender or food processor.
Preheat the oven to 400\u00b0F. To make the white sauce, mix the flour and baking powder together. Melt the remaining butter in a saucepan, add the flour-baking powder mixture continually stirring with a wooden spoon. Gradually add the milk, stirring, for at least 5 mins, until the sauce has thickened. Set aside to cool for 10 mins.
Meanwhile beat the egg whites until stiff. Set aside. Stir the egg yolks, pumpkin puree and nutmeg into the cooled white sauce. Season with salt and freshly ground black pepper, then fold in the egg whites. Divide between 4 x 2/3 cup-3/4 cup greased and floured ramekin dishes.
Make 2 wide cuts on the top of each cod fillet and insert a slice of chorizo into each cut. Place the fish onto a greased baking sheet and drizzle with oil. Bake the fish and souffles in the same oven for 20-25 mins. Serve sprinkled with crushed pink peppercorns, if using.
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