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Ingredients
- 1pound boneless and skinless salt cod, cut into 6 pieces
- 1pound Idaho potatoes
- 2small onions, peeled and stuck with 2 cloves
- 1bay leaf
- 2parsley sprigs
- 1cup milk
- ½cup heavy cream
- ½cup olive oil
- 1½tablespoons finely chopped garlic
- ⅛teaspoon freshly grated nutmeg
- Pinch cayenne pepper
- Freshly ground white pepper to taste
- Salt if needed
- 1black truffle, minced (optional)
Nutritional analysis per serving (4 servings)
819 calories; 43 grams fat; 12 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 77 grams protein; 8016 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the cod in a dish and add cold water to cover. Let stand 12 hours, changing the water often.
- Step 2
Peel the potatoes and cut into large cubes. Put in a saucepan with water to cover and simmer about 20 minutes. Do not overcook. Drain.
- Step 3
Meanwhile, drain the cod and transfer it to a large saucepan. Cover with water and add the onions, bay leaf and parsley sprigs. Bring to a boil, lower the heat and simmer for 3 minutes or until the fish is cooked and flaky. Drain well, and discard onions and bay leaf. Carefully remove the bones and skin if necessary.
- Step 4
In another saucepan blend the milk and cream. Warm over low heat. Warm the oil in yet another saucepan.
- Step 5
Combine the potatoes and garlic in the bowl of an electric mixer. Beat at low speed. Add the cod and beat at medium-high speed.
- Step 6
Alternately add the milk mixture and the warm oil until they are all used. Beat in the nutmeg, cayenne and white pepper. Add salt only if needed.
- Step 7
Scatter chopped truffles over the dish for color and flavor. Serve warm with toasted French bread.
Private Notes