Ingredients:
· 20-25 Mini Vol-au-vents Masdeu
· Creamy cod with truffle
300 g of clean desalted cod
90 ml of olive oil
280 ml of cream (35% butterfat)
1 peeled garlic clove
20 g of truffle paste
· 2 cooked octopus legs
· Smoked paprika
Elaboration:
Cod cream
1. Cook the cod in the cream until it starts boiling.
2. Make an oil with the infused garlic.
3. Grind the cream with the cod and add the oil and the truffle
paste.
4. Cool it and keep it in a pastry bag.
Octopus legs
1. Cut the octopus into 2cm medallions and sauté in extra
virgin olive oil.
2. Add the smoked paprika.
Assembly:
Fill the vol-au-vent with the cod and truffle cream.
Garnish it with a piece of octopus sautéed with paprika.
