Wild-Caught Fresh Black Cod
Stuffed with Fresh Black Winter Truffle
Crispy Rice Paper Wrapper
Truffle Oil/Truffle Flecks
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.
Soak rice paper (spring roll wrapper) in warm water for about 10 seconds until it is soft.
Place the pliable rice paper flat on a clean dish towel.
Arrange a few parsley leaves and a truffle slice in the middle of the rice paper.
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.
If truffles are not available, these pretty fish sticks can also be prepared with an assortment of fresh herbs with super-thin Meyer lemon slices or sautéed mushrooms.
Heat olive oil over medium-high heat until hot. Add the fish stick, truffle side down.
Cook for about 3 minutes until the rice paper is golden.
Flip the fish stick over and cook the other side, about 4 minutes.
Tilt the pan to get the sides crispy too.
Let the fish stick rest on a paper towel.
Season lightly with fine sea salt while hot.
Serve with a drizzle of truffle oil and black truffle flecks, parsley garnish.
UPDATE DECEMBER 2021: New fabulous Black Cod aka Sablefish recipes now posted here!