Hurray for “mashed fish with potatoes” and truffle

Recette Cabillaud Puree Truffe

Cod, potatoes and truffle? Here is the winning trio for a simple deluxe dinner as we like them

The presentation :

Cod with the skin

Hot vegetable broth

Mashed potatoes with truffle

Truffle oil

Slivers of summer truffles

Preparing the cod:

Chop up the vegetables coarsely.

Boil the water with the vegetables.

Remove the foam at the surface of the broth.

Add the white wine in the vegetable broth as well as the Xérès vinegar. Allow to simmer under cover during one hour on an average flame.

The broth will be used to poach the cod filets.

Preparing the mashed potatoes:

Peel the potatoes and cover them with cold water.

Boil until they are tender

Heat up the cream, the butter and the milk.

Mash the potatoes progressively adding the cream-butter-milk preparation.

Add the truffle salt and the oil with salt truffle

Set aside.


Preheat the oven to 200°C.

Place the filets of cod in a dish and pour the vegetable broth over them.

Cook during 12-15 minutes.

Present the filets of cod and the mashed potatoes with truffle in hot plates.

Present with elegance he slivers of truffle and finish with a dash of olive oil with truffle.

Season with truffle salt.

Also discover the roasted camembert and shortbread cookies

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The cod :

- 800 g filets of cod with the skin

- 1 onion

- 1 carrot

- 1 branch of celery

- 2 shallots

- 1 celeriac

- 3 tablespoons of Xérès vinegar

- 5 dl white wine

- 1 bouquet of parsley

- 1 bouquet of tarragon

- 1 bouquet of chives

- 2 L of water

The mashed potatoes :

- 500 g of amandine type potatoes

- 1 dl of liquid cream

- ½ dl of milk

- 4 tablespoons of butter (without salt)

- Summer Truffle salt

- 1 tablespoon of olive oil with pieces of Provence black truffls

- Voatsiperifery pepper

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