Cod and Potato Purée with Caviar (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
Salt cod 70 g
Olive oil, extra virgin 60 ml.
Leek, white parts only, chopped 480 ml.
Garlic cloves, peeled 3 ea.
Spring onions, roughly chopped 240 ml.
Potatoes, starchy, Yukon gold or Russets, roughly chopped 160 ml.
Smoked cod 120 ml.
Chicken Stock 1 liter
Heavy cream 240 ml.
Truffle oil 15 ml.
Salt 10 ml.
White pepper 2.5 ml.
Green parsley oil 15 ml.
Herring roe 20 ml.
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 120 ml. of the pureé in small glasses or bowls. Top with a few drops of parsley oil and 2.5 ml. 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.

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