Nordic Cod Recipe
leek soubise, clam, truffle potato leek | add caviar +15
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Ingredients
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Cod and Soubise
Clam and Truffle Potato Leek
Method
Preparing the Cod and Soubise
- 1
Prepare the Leeks
Trim the leeks, removing the tough dark green tops and the root ends. Slice them thinly and rinse under cold water to remove any dirt.
- 2
Make the Soubise
In a saucepan, melt the butter over medium heat. Add the leeks and sauté until soft, about 5 minutes. Add the heavy cream and season with salt and pepper. Simmer for about 10 minutes until slightly thickened. Blend until smooth and keep warm.
- 3
Cook the Cod
Season the cod fillets with salt and pepper. In a skillet, heat a tablespoon of oil over medium-high heat. Cook the cod for about 4-5 minutes on each side, until golden brown and cooked through. Remove from heat and set aside.
Preparing the Clam and Truffle Potato Leek
- 4
Prepare the Potatoes
Peel and dice the potatoes into small cubes.
- 5
Cook the Clams
In a large pot, heat the vegetable broth over medium heat. Add the clams and cover. Cook until the clams open, about 5-7 minutes. Discard any unopened clams.
- 6
Combine Ingredients
In the pot with the clams, add the diced potatoes and thyme. Cook until the potatoes are tender, about 10-15 minutes. Drizzle with truffle oil and stir gently.
Plating and Serving
- 7
Plate the Dish
On each plate, spoon a generous amount of leek soubise. Top with a cod fillet and surround with the clam and truffle potato leek mixture.
- 8
Add Caviar
For an upscale touch, add caviar on top of the cod fillet.