Truffled Cod with Garlic-Veal Glace

This exclusive cod dish tastes good with mashed potatoes, and if you boil a whole head of garlic and add that to the potatoes, along with some butter, the result is an appropriately luxurious side dish. For some extra flavor, I add sautéed mushrooms mixed with lingonberries or cranberries.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

Four ½-pound cod fillets, skin on

11/2 cups veal stock or 1 cup chicken stock plus ½ cup beef stock

1 bay leaf

2 tablespoons all-purpose flour

Fine sea salt and freshly ground black pepper

4 tablespoons unsalted butter

½ ounce fresh black truffle

PREPARATION:

• Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels.

• In a small saucepan, bring the veal stock to a boil. Boil until the garlic is soft and the veal stock is reduced to 1/3 cup, 15 to 20 minutes

• Place the flour in a large dish and season with salt and pepper. Dredge the fish fillets in the flour. Heat butter in a skillet. Add the fish, skin side up, and cook for 1 minute, then turn and cook for 6-8 minutes, or until the fish flakes nicely with a fork. Remove from the heat.

• Meanwhile, add the remaining 2 tablespoons butter to the veal stock and heat over very low heat until the butter has melted; do not let boil.

• Finely shave the truffle and scatter the shavings over the cod and into the cracks between the flakes of fish. Place the cod on warm plates. Drizzle with the garlic-veal glace and serve.