for 2 person

Mashed potatoes

500 g	mealy potatoes, cut into cubes
	salted water, boiling
1 tbsp	Fine Food Trüffelbutter
	milk, to taste

Filling

1 tbsp	Fine Food Trüffelbutter
1	shallot, finely chopped
1 dl	vegetable bouillon
1 dl	full cream
¼ tsp	salt
a little	pepper
100 g	Royal cod fillets (MSC), cut into approx. 2 cm cubes
100 g	salmon fillets without skin, cut into approx. 2 cm cubes

How it's done

Mashed potatoes

Cook the potatoes, uncovered, in salted water for approx. 20 mins. until soft, drain very well, push through a sieve, add the truffle butter and beat until fluffy with a ladle. Add a little milk if necessary, remove the pan from the heat.

Filling

Pre-heat oven to 200°C. Heat the truffle butter in a pan. Sauté the shallot for approx. 1 min. Pour in the vegetable stock, bring the boil, reduce the heat and reduce to approx. 3 tbsp. Pour in the full cream, season with salt and pepper. Add the cod and salmon fillet and divide into the oven-proof ramekins. Top with the mashed potato.

Bake

for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven and allow to cool a little.

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