LE CIRQUE'S POTATO WRAPPED TRUFFLED COD

Le Cirque's Potato Wrapped Truffled Cod image

Provided by GoldsmithLissa

Categories European

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

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12 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

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