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
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
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