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.)