Le Cirque'S Potato Wrapped Truffled Cod Recipe

Name: Le Cirque'S Potato Wrapped Truffled Cod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons unsalted butter, room temperature, cut into 12 pieces; 2 large baking potatoes, peeled and sliced thin lengthwise; 2 3/4 teaspoons kosher salt; fresh ground black pepper; 32 ounces cod fish fillets; 1 ounce black truffle, sliced very thin; 1 bottle good italian red wine; 3 medium shallots, minced; 1 stem fresh thyme; 1 tablespoon heavy cream; 1 pinch sugar; 2 medium leeks, white only, cut into thin strips, 2 inches long

Servings: persons

½ tablespoons unsalted butter, room temperature, cut into 12 pieces
2 large baking potatoes, peeled and sliced thin lengthwise
2 3/4 teaspoons kosher salt
fresh ground black pepper
32 ounces cod fish fillets
1 ounce black truffle, sliced very thin
1 bottle good italian red wine
3 medium shallots, minced
1 stem fresh thyme
1 tablespoon heavy cream
1 pinch sugar
2 medium leeks, white only, cut into thin strips, 2 inches long

1
Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.
2
Season the cod with 1 teaspoon salt and a few grinds of pepper. Lay our 4 10-inch squares of plastic wrap on the counter. On each square lay enough slices of potato to fully surround the cod. Place 1 fillet on each square and lay 3 slices of truffle on each. Wrap the cod in the potato slices, cover with plastic wrap and refrigerate for 1 hour.
3
Boil the wine, shallots and thyme together for 20 to 30 minutes, until reduced to half a cup. Strain through a very fine sieve. Whisk the cream into the reduced wine. Over a low flame bring the wine and cream to a boil. Remove from heat. Whisk 6 pieces of butter into the sauce, 1 piece at a time. Return to very low heat if necessary to fully incorporate the butter into the sauce. Season with 1/4 teaspoon salt, 1 pinch of sugar and fresh pepper. Remove from heat, cover and keep warm.
4
Melt 2 pieces of butter in a skillet. Add the leeks and cook over medium heat until soft about 10 minutes. Season with 1/2 teaspoon of salt and pepper to taste. Remove form heat, cover and keep warm.
5
Preheat the oven to 400u00b0F Place a nonstick pan over medium heat and heat the remaining butter until very hot. Add the fish and cook for 2-1/2 minutes per side, until the potatoes are browned. Bake for 5 minutes and serve on a bed of leeks with a drizzle of sauce.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ tablespoons unsalted butter, room temperature, cut into 12 pieces, 2 large baking potatoes, peeled and sliced thin lengthwise, 2 3/4 teaspoons kosher salt, fresh ground black pepper, and more.

Yes, Le Cirque'S Potato Wrapped Truffled Cod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Le Cirque'S Potato Wrapped Truffled Cod

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