This is an Atlantic cod soufflé made with Comté cheese and finished with parmesean paired with roasted red potatoes and cauliflower with toasted almonds, coriander, cayenne and cumin. I was worried that the soufflé would taste like fish chowder, but it was wonderful. I poached the cod in mild with peppercorns, bay leaf, shallots and celery. The poaching liquid was the base for the soufflé and I shredded the cod — it was fantastic.
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