Ingredients
Preparation
- Preheat oven to 180 degrees.
- Start by portioning the cod and lay the portions in a buttered ovenproof dish.
- Season with olive oil, salt, pepper and a little lemon zest. Bake in the oven for about 5-7 minutes.
- Peel the potatoes and boil in water until soft.
- Once the potatoes are soft, drain off the water and pat dry before mashing or pressing.
- Heat the cream and butter, pour over the potatoes. Season with truffle oil, salt and pepper to taste.
- Wash and slice the leek into 1 cm pieces. Fry in a pan with butter and garlic until soft.
- Serve with strips of finely-sliced truffle and fresh herbs.