Recipes

Cod Filling

Lee Wolen

Executive Chef/Partner

Boka

Chicago
Ill.
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Yield: 
2650 g
Ingredients: 
1000
g
Cod, Fresh
As needed
Salt
1000
g
Heavy Cream
8
each
Garlic Cloves, Peeled, Thinly Sliced
600
g
Yukon Gold Potato, Peeled, Diced
1
Pack cod in salt for 1 hour. Rinse under cold water and pat dry. Cover cod with heavy cream in a pot and add garlic. Bring to a simmer and cook until tender. Remove from heat. In a separate pot, cook potatoes in simmering water until tender, then strain and pass through a potato ricer while hot. Drain cod, reserving cream, and shred fish very finely. Combine 400 grams potatoes and 800 grams cod and moisten with a small amount of reserved cream. Reserve until needed. Season cream with salt and reserve for garnishing finished dish.
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