- 1.75 lbs salt cod
- ½ cup olive oil
- 1 cup heavy cream
- 1 cup whole milk
- 1 lb Yukon gold potatoes, peeled and cut in chunks
- an herb sachet of thyme, bay leaf and black pepper corns
- 6 cups All-Purpose flour
- 1.5 tsp salt
- 1.5 cups sour cream
- 3 eggs
- ¾ cup softened butter
- 1 medium Black winter truffle
- ¼ butter
- a pot of boiling salted water
- a bottle of Blis elixir aged sherry vinegar
- 4 tbsp very finely minced parsley
- a few sprigs of chervil
- Trim the cod of any very thin parts that might be too salty.
- Soak the cod in several changes of cold water for 36-48 hours.
- Put the olive oil in a small pot with half the garlic and cook on very low heat about 20 minutes to infuse the garlic in to the oil. Strain.
- Do the same with the cream and the other half of the garlic.
- Build the herb sachet of thyme, bay leaf and black pepper corns.
- Put the potatoes and the herb sachet in a quart of water and the milk and cook until the potatoes are almost done then add the cod.
- Cook about another 10-12 minutes.
- Strain and discard the herbs.
- Put the cod and potatoes in a stand mixer with the paddle attachment.
- Mix gently adding about a third of the oil and then a third of the cream art a time until the mixture is light and fairly smooth.
- Reserve brandade.
- Mix the salt eggs and sour cream together.
- In a mixer with the paddle combine the flour and the sour cream mixture.
- Then add the butter.
- Let the dough rest about 30 minutes before rolling it out.
- Divide the dough into manageable sections and roll it out to a thickness of about 1/16- 1/8 th of an inch.
- Using a ring cutter cut circles of the dough in a size you like. 1.5-2” round for example.
- Put about a tablespoon of the brandade filling in the center of each round.
- Fold the circles in half over the filling and then press to seal.
- Cut the edge again to clean up the look.
- Store the pierogi on a very lightly floured sheet pan with parchment paper.
- Cook three pierogi in the boiling water.
- In about 3-5 minutes remove the pierogi to a sauté pan with a couple tablespoons of the cooking water.
- Add diced butter, about 2 tbsp per portion.
- Shake the pan to emulsify the butter in to the water.
- Micro plane a bit of the truffle into the butter.
- Add the parsley and taste the sauce for seasoning.
- Put the pierogi on serving plates and then shave a few slices of truffle over the top.
- Finish with a couple drops of the vinegar and a few pieces of chervil.