Fresh Summer Truffles are Now in Season




2 cups (1/2-inch) cubed Yukon Gold potatoes
2-1/2 cups whole milk
1-1/2 cups thin sliced yellow onion
2 teaspoons minced garlic
4 (6-oz.)  cod fillets
2 tablespoons butter
1/2 cup fresh breadcrumbs
1 tablespoon fresh grated Parmesan cheese
1 teaspoon finely grated lemon zest
1/2 teaspoon Sabatino Tartufi Truffle Zest
3 teaspoons Sabatino Tartufi Lemon infused olive oil
4 fresh thyme sprigs


1. Place potatoes in a medium pot, cover with water and season with salt. Bring to a boil and cook until just tender, drain reserving 2 tablespoons cooking liquid. Place potatoes back in the pot along with the reserved liquid, cover and keep warm over low heat.

2. Combine milk, onion and garlic in a medium wide saucepan, cook over medium heat until onions start to soften about 5 minutes. Season both sides of fish fillets with salt and pepper then gently slide into milk mixture. Cook fish over medium heat until cooked through and begin to flake about 7-8 minutes.

3. Meanwhile in a medium skillet, melt butter over medium heat, add breadcrumbs stirring occasionally until they are lightly toasted. Remove from heat, stir in cheese, lemon zest and truffle zest.

4. To serve, divide potatoes, onion and cod into each of 4 shallow bowls. Spoon some poaching liquid over fish then divide breadcrumb mixture on top. Drizzle olive oil over each and lastly add a thyme sprig.

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