Cod Fish, Potato, Goat Cheese "Aligot" with quail Egg Yolk Confit and Truffle Juice

Recipe by Cyril Devilliers, Executive Chef at Oitavos Dunes, Cascais, Portugal.
Image by Diana DeLucia

Ingredients

Codfish

• One 12-inch dried Codfish Steak (soaked in water to remove salt
• Olive Oil
• Goat's Milk Butter

Potato and Goat Cheese "Aligot"

• 1 medium Bintje Potato 
• Heavy Cream (heated until hot)
• Salt (for water)
• 1 clove Garlic (minced)
• Tomme d'Abondance Cheese
• Tommette of Goat Cheese

Quail Egg Yolk Confit and Truffle Juice

• 1 Quail Egg Yolk
• Truffle Oil
• 1 teaspoon Truffle Purée
• 1 teaspoon Seaweed Butter

Garnish

• Microgreens

Preparation

Codfish

Drizzle the  skin side of the cod with olive oil. Add a pat of goat's milk butter and bake the fish at 325℉for 15-20 minutes.

Potato and Goat Cheese "Aligot"

Cook the potato in salted boiling water. When cooked, remove from the water, peel off the skin and mash or rice the potatoes, mix in a bit of the hot cream. Gently heat some olive oil in a sauté pan and add the minced garlic and mashed potatoes. Add the chesses little by little, whisking until well blended.

Quail Egg Yolk Confit and Truffle Juice
Put the egg yolk in a small pan and drizzle with truffle oil. Cook in the oven at 150 ℉ for about 20 minutes. Take a spoonful of the cooking oil from the egg and mix it with the truffle purée.


Assembly

Put the fish in the center of the serving plate. Top with the seaweed butter. Spoon a mound of the mashed potatoes next to the fish: form a small hole in the center of the potatoes, and gently spoon the egg yolk into the holes (as shown) . Drizzle with the truffle purée mixture.

Wine Match

Grande Escolha, 2009, Quita do Cotto

The clubhouse at Oitavos Dunes \ Image by Diana DeLucia