For 4 people
Preparation: 20 min
Cooking time: 1h15
4 backs of cod
800 g of rattes
1 fresh truffle
4 sprigs of rosemary
80 g soft butter
4 tbsp. olive oil
2 tbsp. truffle oil
1 handful of coarse salt
guinea pig salt and ground pepper
Wash the rattes under running water and dry them thoroughly. Cut them in half lengthwise.
Wash and dry the rosemary. Preheat the th 5/6 oven to 160 °C.
Pour the olive oil on a baking sheet and spread it well. Add the coarse salt, give a few turns of the pepper mill.
Place the potato halves on the baking sheet, flesh side down. Place a small knob of butter and a few sprigs of rosemary on each one.
Bake and let it confide for 1 hour and 15 minutes. Turn over the 30 minutes before the end of the cooking time.
Wipe the cod backs. Remove the edges if necessary. Melt 30 g of butter in a non-stick frying pan and sear the fish for 2 minutes. Reduce heat and continue cooking for 2 minutes. Turn it over and cook for 4 minutes over medium heat.
Drain the cod back carefully, then place them on the plates.
Sprinkle them with guerrilla salt, turn the pepper mill, and pour a drizzle of truffle oil.
Sprinkle with fresh truffle strips and serve with the candied potatoes.
The cellar mistress's opinion: a wonderful dish with the white pope's châteauneuf!