Let’s revisit the classic recipe for the creamed cod with a gourmet twist, by adding soft cream and white truffle. The taste of coffee will also make this recipe unique.
- 500g of cod
- 5 spring onions
- 1 leek
- 300 ml of cooking cream
- 3 medium potatoes 1 Sassone’s Bianchetto truffle
Finely chop the spring onions and the leek and simmer everything in a pan over low heat. Add the filleted cod and cut it into cubes, cover it with a lid, and cook it. Meanwhile, peel the potatoes and cut them into cubes and place them in a saucepan together with the cooking cream. Cook for about 20 minutes over low heat. When cooked, add the parmesan cheese and salt, blend them with a blender until you and obtain a smooth cream. When the cod will start to flake off, drain it and transfer it to the bowl of the stand mixer, at average speed. Serve it with a base of the cod compound and the soft cream of potatoes on top. Add a final touch with a sprinkling of coffee powder and Sassone’s Bianchetto Truffle.
In order to release the spring onions’ sweet taste, let them cook slowly with water. If you do not have a stand mixer, you can create the cod compound even with a fork, by flaking it until you get a compact compound.