Le Cirque's Potato-Wrapped Truffled Cod

Preparation

1. Step 1

   Melt 2 pieces of the butter. Toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.

2. Step 2

   Season the cod with 1 teaspoon salt and a few grinds of pepper. Lay out 4 10-inch squares of plastic wrap on the counter. On each square lay enough slices of potato to fully surround the cod. Place 1 fillet on each square and lay 3 slices of truffle on each. Wrap the cod in the potato slices, cover with plastic wrap and refrigerate for 1 hour.

3. Step 3

   Boil the wine, shallots and thyme together for 20 to 30 minutes, until reduced to half a cup. Strain through a very fine sieve. Whisk the cream into the reduced wine. Over a low flame bring the wine and cream to a boil. Remove from heat. Whisk 6 pieces of butter into the sauce, 1 piece at a time. Return to very low heat if necessary to fully incorporate the butter into the sauce. Season with ¼ teaspoon salt, 1 pinch of sugar and fresh pepper. Remove from heat, cover and keep warm.

4. Step 4

   Melt 2 pieces of butter in a skillet. Add the leeks and cook over medium heat until soft about 10 minutes. Season with ½ teaspoon of salt and pepper to taste. Remove from heat, cover and keep warm.

5. Step 5

   Preheat the oven to 400 degrees. Place a nonstick pan over medium heat and heat the remaining butter until very hot. Add the fish and cook for 2½ minutes per side, until the potatoes are browned. Bake for 5 minutes and serve on a bed of leeks with a drizzle of sauce.