Cod and Potato Purée with Caviar

Metric version of recipe

Yields 8 portions

Ingredient Amount
Salt cod 2 ½ oz.
Olive oil, extra virgin ¼ cup
Leek, white parts only, chopped 2 cups
Garlic cloves, peeled 3 ea.
Spring onions, roughly chopped 1 cup
Potatoes, starchy, Yukon gold or Russets, roughly chopped 2/3 cup
Smoked cod 4 oz.
Chicken Stock 1 qt.
Heavy cream 1 cup
Truffle oil 1 Tbsp.
Salt 2 tsp.
White pepper ½ tsp.
Green parsley oil 1 Tbsp.
Herring roe 4 tsp.
Chervil leaves, for garnish 8 ea.

Method

  1. Desalt the salt cod: Soak it in fresh cold water, refrigerated, for 36 to 48 hours, changing the water at least four times. Drain well.
  2. Heat the oil in a medium saucepan over medium heat and add the leeks, garlic, and spring onions. Sauté until tender, 5 to 8 minutes, and add the potatoes. Cook, stirring, for a few minutes, until coated with oil, then add the smoked and desalted cod. Cook, stirring, for about 5 minutes until well incorporated, making sure not to brown the fish. Add the stock. Simmer until the potatoes are fork tender, about 20 minutes.
  3. Remove from the heat and add the cream. Let stand for a few minutes, then transfer to a blender (it’s best to do this in batches). Don’t blend hot! Blend the mixture until smooth, about 30 seconds per batch, while drizzling in the truffle oil. Season lightly with salt. Taste and adjust seasoning with the pepper.
  4. Serve ½ cup of the pureé in small glasses or bowls. Top with a few drops of parsley oil and ½ teaspoon of herring roe. Decorate with chervil and serve.

Additional tips

Recipe credit: Manolo de la Osa, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar III on Saturday, Nov. 4, 2006.

© 2017 The Culinary Institute of America