Potato and Cod Cream with Truffle

A smooth potato and cod cream, with a creamy and velvety texture, crowned with the earthy intensity of black truffle and the delicate flavor of leeks and egg yolks.
appetizer
cod
fish
Ingredients
Servings
4
Measurement units

Main Ingredients

  • 80 gblack truffle (can be porcini mushrooms, button mushrooms, etc..)
  • 2 leeks
  • 4 egg yolks
  • Maldon salt
  • Maldon salt

for the potato cream

  • 250 gpotatoes
  • 250 gdesalted cod
  • 20 gblack truffle (can be porcini, mushrooms, etc..)
  • 750 mlwater or milk
  • truffle oil
Nutritional Information

Per serving

Calculated for 4 servings

Calories
204 kcal
Protein
16.3 g
Fat
7.7 g
Carbohydrates
17.6 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Method

  1. Peel and dice the potatoes and boil them in water or milk.
  2. When cooked, add the desalted cod and sliced truffle. Cook a few minutes.
  3. Remove some of the liquid and keep it.
  4. Blend. Add liquid until creamy enough.
  5. If you want it finer, pass through a sieve.
  6. Add a splash of olive oil. Check salt.
  7. Clean the leeks, cut into strips and boil without overcooking.
  8. Slice the truffle.

To serve

  1. In a soup plate put cooked leeks, a raw egg yolk and sliced truffle.
  2. Flash under the grill so the truffle warms.
  3. Fill with cream without covering the yolk and truffle.
  4. Finish with a thread of truffle oil.
Recommendations & Tricks
  • If using porcini, those in the soup can be lightly sweated and those for garnish can be raw, very thinly sliced.
  • Recipe by Santi Santamaria (Restaurant Can Fabes).
Original recipe
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    Potato and Cod Cream with Truffle | The Catalan Table