Name: Potato and Cod Cream with Truffle
Yield: 4 servings
Ingredients: 80 g black truffle (can be porcini mushrooms, button mushrooms, etc..); 2 leeks; 4 egg yolks; 1 pinch Maldon salt; 250 g potatoes; 250 g desalted cod; 20 g black truffle (can be porcini, mushrooms, etc..); 750 ml water or milk; truffle oil

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.

Ingredients

Servings:

Main Ingredients

80 gblack truffle (can be porcini mushrooms, button mushrooms, etc..)
2 leeks
4 egg yolks
1 pinchMaldon 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 (Approx.)

Calories

385 kcal

Protein

34 g

Fat

14 g

Carbohydrates

30 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Peel the potatoes with a peeler and cut them into chunks of about 2 cm. Boil them in a pot with water or milk over medium-high heat for about 15-20 minutes or until they are soft.
Once the potatoes are cooked, drain them well and add the desalted cod (previously soaked for 24 hours) cut into small pieces and the truffle slices. Cook everything together over low heat for about 5 minutes, stirring gently to ensure the cod is well integrated.
Remove some of the cooking water, leaving only enough to achieve a creamy texture, and reserve this liquid.
Process the potato, cod, and truffle mixture with an immersion blender (or hand blender) until you obtain a fine and homogeneous mass. Slowly add water until you reach the desired creaminess.
If you want an even finer texture, pass the cream through a chinois, gently pressing with a spoon to ensure the mixture filters well.
Add a splash of extra virgin olive oil to the cream, stirring well to integrate the flavors.
Taste the cream and adjust the salt to your liking; set the cream aside at room temperature while you prepare the other ingredients.
Clean the leeks thoroughly, removing the outer leaves and rinsing off the dirt. Cut them into thin strips and boil them in salted water over medium heat for 5-7 minutes, being careful not to overcook; they should maintain an al dente texture.
Slice the truffle with a very sharp truffle slicer, making sure to obtain very thin and uniform slices.
Place a tablespoon of cooked leeks in the center of a deep plate; on top, place a raw egg yolk, and over that, a small amount of sliced truffle.
Place the dish under the broiler in the oven at a temperature of 180 °C for about 2-3 minutes, to heat the truffle and allow it to release its aroma.
Fill the dish with the cream, ensuring it does not exceed the level of the egg and the truffle, leaving the ingredients visible.
Before serving, add a drizzle of truffle oil on top of the cream and garnish with very thin slices of truffle for a more elegant finish.

Recommendations & Tricks

If you are using porcini mushrooms, chop them into small cubes and sauté them in a skillet with a bit of olive oil over medium heat for about 5 minutes until they are tender and have released their juices. This will intensify their flavor in the cream.
For the garnish, use fresh porcini or button mushrooms. Slice them very thinly and grill them over high heat for 1-2 minutes to enhance their flavor and texture, and add a little Maldon salt just before serving.
Remember that the quality of the black truffle is key for this dish; use fresh truffle, and just before serving, grate a little over the cream to intensify the aroma.
If you want a creamier texture, you can add a bit of liquid cream to the cream before blending; this will achieve additional smoothness that will perfectly complement the cod.
Keep in mind that the egg yolks should be at room temperature before adding them to the cream; this will help obtain a more homogeneous emulsion and prevent them from curdling when added to the hot preparation.