Roasted Cod with truffles and croznes
Serves 4

600 grams (21 ounces) thick Cod back fillet
80 grams (3 ounces) butter, half of it clarified
Fleur de sel
300 grams (10 1/2 ounces) croznes (Jerusalem artichokes)
4 scallions

Truffle reduction
40 grams black truffles, sliced
10 cl veal juice
4 cl Madera wine
4 cl truffles juice
2 cloves garlic, crushed
Salt, to taste
1 sprig fresh thyme

Parsley oil
50 g parsley
10 cl grapeseed oil
Fleur de sel

Cut the cod back fillet in four pieces. Pan fry in a non stick pan in clarified butter and season with fleur de sel. Blanch the croznes for two minutes in boiling water and chill in ice water. Slice the scallions and sauté them together with the croznes in 2 ounces of cold water. Season with fleur de sel.

Reduce the veal juice, Madeira wine and truffle juice together with garlic cloves, season with salt. Filter trough a fine-meshed chinois without pressing. Put in a plastic bottle and keep in a warm place.

Blanch parsley in boiling water for four minutes and chill in cold water. Pick up from water and press out the remaining water, mix together with chilled grape seed for five minutes and season with fleur de sel. Filter through fine-meshed chinois without pressing. Put in a plastic bottle and keep in the fridge.

Serve as shown.