LE CIRQUE'S POTATO-WRAPPED TRUFFLED COD
Provided by Molly O'Neill
Categories dinner, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.
- Season the cod with 1 teaspoon salt and a few grinds of pepper. Lay out 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.
- 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.
- 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 from heat, cover and keep warm.
- Preheat the oven to 400 degrees. 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.
Nutrition Facts : @context http, Calories 896, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 38 grams, Fiber 10 grams, Protein 48 grams, SaturatedFat 23 grams, Sodium 1456 milligrams, Sugar 8 grams, TransFat 1 gram
LE CIRQUE'S POTATO WRAPPED TRUFFLED COD
From the amazing Le Cirque menu... List of recommended wine pairings... Domaine Laboure-Roi Vallon d"Or Pouilly-Fuisse Irony Pinot Noir Il Bastardo Sangiovese Clos du Bois Pinot Noir Sonoma County Maison Louis Jadot Clos St Denis Willakenzie 'Emery' Pinot Noir La Crema Pinot Noir 'Russian River' Truchard Pinot Noir Willakenzie 'Pierre Leon' Pinot Noir Clos Pegase Pinot Noir Mitsuko"s Vineyard
Provided by GoldsmithLissa
Categories European
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.
- 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.
- 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.
- 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.
- Preheat the oven to 400°F 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.
Nutrition Facts : Calories 1142.4, Fat 37.7, SaturatedFat 23.1, Cholesterol 195, Sodium 1366.8, Carbohydrate 39.3, Fiber 2.1, Sugar 6.3, Protein 43.9
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