Imperial Mashed Potato and Cod with White Truffle Oil

Name: Imperial Mashed Potato and Cod with White Truffle Oil
Yield: 4
Ingredients: FOR THE POTATOES; 1 1/2 kg of potatoes; 150 ml of milk; 1 cup of water; 25 g of butter; Salt to taste; Black pepper to taste; Nutmeg to taste; FOR THE COD; 1 liter of water; 2 and 1/2 cups of whole milk; 600 g of cod loin Imperial; Oil to taste; 2 spoons of black olives, pitted

1
FOR THE POTATOES
2
1 1/2 kg of potatoes
3
150 ml of milk
4
1 cup of water
5
25 g of butter
6
Salt to taste
7
Black pepper to taste
8
Nutmeg to taste
9
FOR THE COD
10
1 liter of water
11
2 and 1/2 cups of whole milk
12
600 g of cod loin Imperial
13
Oil to taste
14
2 spoons of black olives, pitted

Ingredients

1
FOR THE POTATOES
2
1 1/2 kg of potatoes
3
150 ml of milk
4
1 cup of water
5
25 g of butter
6
Salt to taste
7
Black pepper to taste
8
Nutmeg to taste
9
FOR THE COD
10
1 liter of water
11
2 and 1/2 cups of whole milk
12
600 g of cod loin Imperial
13
Oil to taste
14
2 spoons of black olives, pitted

Directions

1
Step 1
2
Roast the potatoes with their skins in the oven, wrapped in aluminum foil
3
Boil 150 ml of milk with water
4
Peel the potatoes and mash them with a fork
5
Place them in a bowl and add the mixture of boiled milk and water
6
Add butter and mix well
7
Season with salt, pepper, and nutmeg
8
Blend in a processor until creamy
9
Step 2
10
Fill this puree into a large champagne bottle suitable for chantilly (with two gas cartridges)
11
Reserve the full bottle in a warm bath
12
Boil water with milk
13
Turn off the heat and submerge the cod
14
Let it rest for 12 minutes
15
Cut the fish into strips and season with oil
16
Arrange the potato puree in shallow dishes, using the resources of the bottle
17
Place the cod on top and sprinkle with black olives
18
Drizzle with white truffle oil and serve.