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Ingredients
1 pound salted cod, preferably boneless and skinless
¾ pound potatoes, Idaho or Washington russet, peeled and cut into 2-inch cubes
1 ¼ cups milk
1 small onion, stuck with 2 whole cloves
1 bay leaf
2 parsley sprigs
½ cup heavy cream
½ cup olive oil
1 tablespoon minced garlic
⅛ teaspoon freshly grated nutmeg
Pinch cayenne pepper or to taste
Salt and freshly ground white pepper to taste
1 black truffle, minced, optional
Croutons (see recipe)
Nutritional analysis per serving (6 servings)
14 grams carbs; 147 milligrams cholesterol; 526 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 29 grams fat; 2 grams fiber; 5346 milligrams sodium; 51 grams protein; 4 grams sugar
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 large bowl and cover it with cold water. Let it soak for 24 hours, changing the water often.
- Step 2
Put the potatoes in a saucepan, cover with water and simmer about 20 minutes or until the potatoes are soft. Drain. Keep warm.
- Step 3
Meanwhile, drain the soaked cod and place in a saucepan. Cover with water and add ¼ cup of the milk, the onion, bay leaf and parsley sprigs. Bring to a boil. Lower the heat and simmer for about 3 minutes or until the fish is cooked. Drain well. Carefully remove the bones and skin if necessary.
- Step 4
In another saucepan, blend the remaining 1 cup milk and the cream. Warm it over low heat. In another saucepan, warm the oil.
- Step 5
Combine the potatoes and garlic in the bowl of an electric mixer and beat at low speed. Add the flaked cod and beat at a high speed.
- Step 6
Alternately add the milk mixture and warm oil until all are used. Beat in the nutmeg, cayenne, salt only if necessary and pepper. Stir in the truffles and serve with croutons.
Private Notes