Le Cirque's Potato-Wrapped Truffled Cod

Ingredients

• 12 tablespoons unsalted butter, room temperature, cut into 12 pieces
• 2 large baking potatoes, peeled and sliced thin lengthwise
• 2 ¾ teaspoons kosher salt
• Freshly ground black pepper to taste
• 4 8-ounce cod 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    831 calories; 36 grams fat; 22 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 45 grams protein; 201 milligrams cholesterol; 1883 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.
2. 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.
3. 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.
4. 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.
5. 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.