Cod steak, black garlic sauce & truffle mashed potatoes

Start by roughly chopping the onion, sweating it over low heat in a saucepan with the bay leaf and thyme, then add the black garlic.

Pour in the white wine and increase the heat to evaporate the alcohol, then add the cream. Bring to the boil again. Once the cream rises with bubbles on the surface, lower the heat.

Salt and pepper. Cook for about 3 minutes and remove the bay leaf and thyme, leaving them aside.

Then mix the sauce to smooth everything well. Then put the thyme and bay leaf back in. Taste and adjust the seasoning if necessary.

Let the sauce cook over low heat until it thickens a little and coats the back of a spoon.

Clean, peel and boil the potatoes. When they are cooked, puree them into a smooth puree with truffle flavored oil and a little milk.

Season with salt and freshly ground pepper, then add a few slices of finely chopped truffles. Reserve.

Season the cod fillets with salt & pepper and a drizzle of smoked olive oil. Cook these for 12/15 min (the chair must be pearly) in an oven preheated to 180°C.

Serve them with the warm black garlic sauce and the mashed potatoes. Decorate with a few slices of truffles.