Potato wrapped Truffled Cod
Ingredients
- 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.
Instructions
Yield. 4 servings.. 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 sauce.
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