Le Cirque's Potato Wrapped Truffled Cod

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 12 tablespoons unsalted butter, room temperature, cut into 12 pieces
• 2 large baking potatoes, peeled and sliced thin lengthwise
• 2 3/4 teaspoons kosher salt
• fresh ground black pepper
• 32 ounces cod fish fillets
• 1 ounce black truffle, sliced very thin
• 1 bottle good italian red wine
• 3 medium shallots, minced
• 1 stem fresh thyme
• 1 tablespoon heavy cream
• 1 pinch sugar
• 2 medium leeks, only, cut into thin strips, 2 inches long

Recipe

• 1 melt 2 pieces of the butter. toss the potatoes with the melted butter and season with 1 teaspoon salt and pepper to taste.
• 2 season the cod with 1 teaspoon salt and a few grinds of pepper. lay our 4 10-inch squares of plastic wrap on the counter. on each square lay enough slices of potato to fully surround the cod. place 1 fillet on each square and lay 3 slices of truffle on each. wrap the cod in the potato slices, cover with plastic wrap and refrigerate for 1 hour.
• 3 boil the wine, shallots and thyme together for 20 to 30 minutes, until reduced to half a cup. strain through a very fine sieve. whisk the cream into the reduced wine. over a low flame bring the wine and cream to a boil. remove from heat. whisk 6 pieces of butter into the sauce, 1 piece at a time. return to very low heat if necessary to fully incorporate the butter into the sauce. season with 1/4 teaspoon salt, 1 pinch of sugar and fresh pepper. remove from heat, cover and keep warm.
• 4 melt 2 pieces of butter in a skillet. add the leeks and cook over medium heat until soft about 10 minutes. season with 1/2 teaspoon of salt and pepper to taste. remove form heat, cover and keep warm.
• 5 preheat the oven to 400°f place a nonstick pan over medium heat and heat the remaining butter until very hot. add the fish and cook for 2-1/2 minutes per side, until the potatoes are browned. bake for 5 minutes and serve on a bed of leeks with a drizzle of sauce.