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LOCATION: Recipes >> Fish >> Cod Truffles

Print this Recipe    Cod Truffles

Potato-Wrapped Truffled Cod
Yield. 4 servings.

12 tablespoons unsalted butter, room temperature, cut into 12 pieces
2 large baking potatoes, peeled and sliced thin lengthwise
2 3/4 teaspoons kosher salt
Freshly ground black pepper to taste
4 8-ounce cod fillets
1 ounce black truffle, sliced very thin
1 bottle good Italian red wine
3 medium shallots, n-iinced
1 stem fresh thyme
1 tablespoon heavy cream
1 pinch sugar
2 medium leeks, white only, cut into thin ships, 2 inches long.

Melt 2 pieces of the butter. Toss the potatoes with the melted
butter and season with 1 teaspoon salt and pepper to taste.

Season the cod with 1 teaspoon salt and a few grinds of pepper.
Lay out 4 10-inch squares of plastic wrap on the counter. On each
square lay enough slices of potato to fully surround the cod.
Place 1 fillet on each square and lay 3 slices of truffle on each.
Wrap the cod in the potato slices, cover with plastic wrap and
refrigerate for 1 hour.

Boil the wine, shallots and thyme together for 20 to 30 minutes,
until reduced to half a cup. Strain through a very fine sieve.
Whisk the cream into the reduced wine. Over a low flame bring the
wine and cream to a boil. Remove from heat. Whisk 6 pieces of
butter into the sauce, 1 piece at a time. Return to very low heat
if necessary to fully incorporate the butter into the sauce. Season
with 1/4 teaspoon salt, 1 pinch of sugar and fresh pepper. Remove
from heat, cover and keep warm.

Melt 2 pieces of butter in a skillet. Add the leeks and cook over
medium heat until soft about 10 minutes. Season salt and pepper
to taste. Remove from heat, cover and keep warm.

Preheat the oven to 400 degrees. Place a nonstick pan over medium
heat and heat the remaining butter until very hot. Add the fish
and cook for 2 1/2 minutes per side, until the potatoes are browned.
Bake for 5 minutes and serve on a bed of leeks with a drizzle of


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