Name: Truffled Cod with Garlic-Veal Glace
Yield: Serves 4
Cuisine: Norway
Ingredients: 2 tablespoons all-purpose flour; 8 garlic cloves; 1 bay leaf; Fine sea salt and freshly ground black pepper; 4 tablespoons unsalted butter; ½ ounce fresh black truffle; 1 tablespoon truffle oil; Four ½-pound cod fillets, skin on; 1½ cups veal stock or 1 cup chicken stock plus ½ cup beef stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

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.