Fingerling Potatoes Stuffed With Brandade, Black Truffles
- 18 fingerling potatoes
- 1/4 cup heavy cream
- 3 garlic cloves peeled
- 3 tablespoons olive oil
- 2 cups milk
- 1 sprig fresh thyme
- 1 bay leaf
- 3 ounces potatoes peeled, cubed
- 1/2 pound salt cod soaked 48 hours in
- Salt to taste
- Freshly-ground black pepper to taste
- 1 black truffle thinly sliced
Place the fingerling potatoes on a baking pan over a bed of rock salt. Bake in a preheated oven at 350 degrees until the potatoes are fully cooked. This should take 30 to 40 minutes. Remove from the oven, cool, and cut a thin slice from the top of each potato. Scoop out the potato pulp and set the shells aside.
Place the cream and 1 garlic clove in a small saucepan over medium heat. Bring to a boil, immediately remove the pan from the heat and set aside. Let the mixture infuse for about 10 minutes. Discard the garlic and keep the cream warm.
Place the olive oil and another garlic clove in another small saucepan over low heat until hot. Remove the pan from the heat and permit the mixture to infuse for about 10 minutes. As before, discard the garlic, set the pan aside and keep it warm.
Place the milk, thyme, bay leaf, and remaining garlic clove in a large saucepan. Heat the milk mixture over medium heat and bring to a boil. Add the cubed potatoes to the pan and simmer for about 10 minutes. Add the drained cod to the mixture and continue to simmer for about 10 minutes. Remove the pan from the heat and drain. Discard the milk and herbs.
Break the cod into small pieces. Place the cod and potatoes in the bowl of an electric mixer, set on low, and add olive oil in a slow stream as it mixes. Add the cream slowly and continue to mix until the texture is stiff enough to hold its own shape. You may not need all the cream. Season with salt and pepper to taste.
Stuff the potato shells with the brandade. Mound the top using a spoon. Heat the potatoes for 5 minutes in a preheated 350 degree oven. Remove the potatoes from the oven and top each with a few truffle slices. Coat a serving tray with a layer of rock salt and arrange the potatoes on top. Serve warm.
This recipe yields ?? servings.