Cod fillet with Grana Padano 16 months, black truffle and spinach
. Difficulty: Medium
. Serves: 4 people
. Preparation time: 40 minutes
Ingredients4 cod fillets (around 70g each)
10 g butter
75 g black truffle, diced
40 g grated Grana Padano 16 months
80 g cream
200 g baby spinach
Extra virgin olive oil
20 g thinly sliced black truffle
PreparationMelt the butter slowly, add the diced black truffle and cook for a few minutes.
Add the cream and reduce; pass through a sieve, keeping the diced truffle. Return to the heat and add the Grana Padano until melted and creamy, then add the reserved truffle and set aside.
Fry the spinach gently in a little olive oil until wilted and keep warm.
Place the cod on a baking sheet with a drizzle of olive oil, season with salt and cook for 8 minutes in a preheated oven at 180° C.
To plate, divide the spinach at the bottom of each plate, then place the cod fillets. Top with Grana Padano sauce (if it is too thick, add a little fish stock) and garnish with the thin slices of truffle.