 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
I have not tried this but my catering friend has. He loves it and serves it often. It always gets rave reviews and he is always asked for the recipe. Ingredients:
3/4 pound salt cod |
1/4 yellow onion |
5 garlic cloves chopped |
1 celery stalk |
1 bay leaf |
1 cup white wine |
1 russet potato peeled and diced |
1/2 cup heavy cream |
1/4 cup butter unsalted |
1/2 teaspoon white truffle oil plus a little more to drizzle on top |
Directions:
1. Soak cod overnight in cold water changing the water a couple of times then remove fish from water and clean away any bone or skin.
2. In a small saucepan put in the cleaned fish, chopped onion, garlic, celery, bay leaf and white wine and cover with cold water.
3. Bring the saucepan to a boil and allow to simmer for 15 minutes.
4. In a separate pan place the potato and cover with cold water simmer until the potato is soft and drain placing through a ricer.
5. Heat the cream together with the butter in a separate pan until the butter has melted.
6. Remove fish from liquid and place in a small food processor.
7. Add the cream and melted butter to the food processor and pulse lightly.
8. Combine mixture in the food processor with the potato then add the truffle oil and mix well using a rubber spatula or spoon.
9. Season the mixture with salt and pepper.
|
|