Truffled Cod with Garlic-Veal Glace

COOKING WITH TRUFFLES DEMANDS A FOIL THAT IS NOT TOO DOMINANT OR YOU WILL LOSE THE WONDERFUL COMPLEXITY OF AROMAS THAT YOU HAVE PAID SO MUCH FOR. COD, WITH ITS SUBTLE TASTE AND ITS APPEAL FROM TEXTURE AS MUCH AS FROM FLAVOR, IS JUST AS SUITABLE AS THE MORE COMMON OMELET OR PASTA.

IF YOU CANNOT GET FRESH TRUFFLES, OR IF YOU DO NOT WANT TO SPLURGE ON THE REAL THING, A SPLASH OF TRUFFLE OIL WILL DO.