Salted Cod Cream with Bianchetto Truffle and Coffee

A gourmet reinterpretation of the classic recipe for creamed salt cod, with a soft white truffle cream.
The inimitable taste of coffee makes this recipe even more unique.

Ingredients:

• 500 g cod
• 5 spring onions
• 1 leek
• 300 ml cooking cream
• 3 medium potatoes 
• Bianchetto Truffle

Method:

Finely chop the spring onions and leek and sauté in a pan over low heat.

Add the filleted and diced salt cod, cover with a lid, and cook until done.

Meanwhile, peel and dice the potatoes, then place them in a saucepan with the cream.

Cook for about 20 minutes over low heat.
When cooked, add the Parmesan cheese and salt.
At this point, blend everything with an immersion blender until you obtain a smooth cream.

When the salt cod begins to flake, it is time to drain it and transfer it to the bowl of a stand mixer, blending it at medium speed.

Serve by placing the salt cod mixture in a deep dish, then decorate with the soft potato cream.

Finish with a sprinkling of coffee powder and white truffle.

Tips:

To bring out the sweet flavor of the spring onions, cook them slowly in water.
If you don’t have a stand mixer, you can also make the salt cod mixture with a fork, breaking it up until you have a compact mixture.

Buy your truffles or truffle products here to make your recipe!

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