Prosciutto Wrapped Newfoundland Cod Fillet With Chantrelle and Potato Risotto Isotto

Difficulty:

1/5

Preparation time 30 minutes.

Ease of preparation is moderate.

Ingredients

2 each fresh cod fillets (centre cut) approximately 1 kg each
150 grams VERY thinly sliced Prosciutto ham
800 grams fresh chanterelles
600 grams small diced blanched potato
200 grams finely diced shallots
40 grams finely diced garlic
1/2 litre veal or chicken stock
200 ml cream
200 ml extra virgin olive oil
50 grams unsalted butter
Splash of truffle oil
100 grams of freshly shaved Reggiano Parmesan cheese
Salt, pepper,
Rough cut fresh tarragon leaves
Dried Prosciutto straws and fresh tarragon for plate decoration

Directions

Cut and trim the cod and season with salt and pepper.
Wrap the fillets completely in the prosciutto.
Heat half of the olive oil in a heavy bottomed skillet and sear the whole.
fillets in the olive oil on all sides and finish baking in a preheated oven
at 375 degrees until cooked (about 12 to 15 minutes).
Let rest before cutting.
Heat the remaining olive oil in a 10 inch saute pan until very hot and toss
the rough cut chanterelles quickly until slightly cooked, remove and set aside.
In the same pan add the butter and sweat the shallots and garlic, then add the potatoes.
Add the chicken stock and the cream and reduce until slightly thickened,
(be careful not to overcook the potatoes).
Add to this mixture the reserved chanterelle mushrooms and cook briefly.
Add the fresh chopped tarragon and check the seasoning as needed.

To Assemble

Spoon the mixture (not to thick) on the bottom of a large plate.
Slice the cod approximately 3 cm thick and place on top of the risotto.
Garnish with freshly shaved Parmesan cheese, fresh tarragon sprigs, dried Prosciutto straws, and lightly drizzle with the truffle oil.

(Dried Prosciutto straws are made by simply rolling very tightly long thinly sliced Prosciutto into the shape of a drinking straw and dried in a 150 degree oven for about 1 1/2 to 2 hours.)