Cod fillet with Grana Padano 16 months, black truffle and spinach

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Cod fillet with Grana Padano 16 months, black truffle and spinach
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Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 40 minutes

Ingredients

4 cod fillets (around 70g each) 
10 g butter 
75 g black truffle, diced 
40 g grated Grana Padano 16 months
80 g cream 
Fish stock
200 g baby spinach 
Extra virgin olive oil 
Salt
20 g thinly sliced black truffle 

Preparation

Melt 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.
Stefano Del Moro
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