Ingredients
- 1 pound boneless and skinless salt cod, cut into 6 pieces
- 1 pound Idaho potatoes
- 2 small onions, peeled and stuck with 2 cloves
- 1 bay leaf
- 2 parsley sprigs
- 1 cup milk
- ½ cup heavy cream
- ½ cup olive oil
- 1 ½ tablespoons finely chopped garlic
- ⅛ teaspoon freshly grated nutmeg
- Pinch cayenne pepper
- Freshly ground white pepper to taste
- Salt if needed
- 1 black truffle, minced (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
815 calories; 42 grams fat; 12 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 76 grams protein; 219 milligrams cholesterol; 8016 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 or more servings
Preparation
- Put the cod in a dish and add cold water to cover. Let stand 12 hours, changing the water often.
- Peel the potatoes and cut into large cubes. Put in a saucepan with water to cover and simmer about 20 minutes. Do not overcook. Drain.
- Meanwhile, drain the cod and transfer it to a large saucepan. Cover with water and add the onions, bay leaf and parsley sprigs. Bring to a boil, lower the heat and simmer for 3 minutes or until the fish is cooked and flaky. Drain well, and discard onions and bay leaf. Carefully remove the bones and skin if necessary.
- In another saucepan blend the milk and cream. Warm over low heat. Warm the oil in yet another saucepan.
- Combine the potatoes and garlic in the bowl of an electric mixer. Beat at low speed. Add the cod and beat at medium-high speed.
- Alternately add the milk mixture and the warm oil until they are all used. Beat in the nutmeg, cayenne and white pepper. Add salt only if needed.
- Scatter chopped truffles over the dish for color and flavor. Serve warm with toasted French bread.
12 hours 30 minutes
Dining and Cooking