Salt Cod with Leeks and Truffles

Preparation info
  • serves


    as a starter
    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

Humble rustic ingredients often make the most spectacular foil for extravagant luxuries – potato for caviar, turnip for foie gras, boiled white beans for lobster. The silky tang of salt cod and mild sweetness of sautéed leeks marry perfectly with the fascinatingly unwholesome whiff of truffle. The idea is from Rowley Leigh of the restaurant Kensington Place in Notting Hill Gate.