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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Very tasty appetizer. I obtained this recipe from a friend last weekend. It went fast. Ingredients:
3/4 pound salt cod |
1/4 yellow onion |
5 garlic cloves chopped |
1 celery stalk |
1 bay leaf |
1 cup white wine |
1 russet potato peeled and cut |
1/2 cup heavy cream |
1/4 cup butter unsalted |
1/2 teaspoon white truffle oil plus a little more to drizzle on top |
Directions:
1. Soak cod overnight in cold water changing the water a couple of times.
2. Remove fish from water and clean away any bone or skin.
3. In a small saucepan put in fish, onion, garlic, celery, bay leaf and white wine.
4. Cover with cold water.
5. Bring to a boil and allow to simmer for 15 minutes.
6. In a separate pan place potato and cover with cold water.
7. Simmer until potato is soft and drain placing through a ricer.
8. Heat cream together with butter in a separate pan until butter has melted.
9. Remove fish from liquid and place in a small food processor.
10. Add cream and melted butter to food processor and pulse lightly
11. Combine mixture in food processor with potato.
12. Add truffle oil and mix well using a rubber spatula or spoon.
13. Season mixture with salt and pepper to taste.
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