This is special. An elegantly dressed all-green salad and a big, yeasty Champagne were its only accompaniments. The heady truffle with its unforgettable aromas, greatly affecting the mind and the senses, is purported to have aphrodisiac qualities. Would you consider serving fish sticks on Valentine’s Day?
black COD black TRUFFLE in crispy rice paper
Butterfly the fish filet, season with fine sea salt and fresh ground pepper. Stuff a layer of truffle slices in the middle of the filet. Let the fish come to room temperature before the next step. The rice paper will become crispy in 3 to 4 minutes per side, so a room-temperature filet will assure that the fish stick will be cooked all the way through.
Place the cod atop the parsley and truffle. Fold the shorter ends of the rice paper over the fish.
Use a scissors to trim the longer ends of the rice paper, then finish the bundle.
Serve with a drizzle of truffle oil and black truffle flecks, parsley garnish.
Fans o’ “gourmet fish sticks” may want to visit my blogger friend Natasha, the Five Star Foodie. She is featuring a jaw-dropping recipe for Fish Sticks of Sole, Chanterelles, Sun-Dried Tomatoes, Pinot Noir Reduction, and Baby Arugula Foam here today! YAY for Fish Sticks!
And YAY for Black Cod, rich in omega-3 fatty acids, and found only in the waters of the Northern Pacific where most of the world’s catch comes from Alaska. My blogger friend Joan of Foodalogue hosts a Culinary Tour Around the World and is visiting Alaska this week! So I am sending black COD black TRUFFLE in crispy rice paper over to Joan for her Round-Up of dishes inspired by the foods of the Great State of Alaska.