Salt Cod Brandade Pierogi, Black Truffle Butter, Aged Sherry Vinegar Image

Salt Cod Brandade Pierogi, Black Truffle Butter, Aged Sherry Vinegar

Behind The Dish - "Chicago"

Ingredients

Brandade

  • 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

Pierogi Dough

  • 6 cups All-Purpose flour
  • 1.5 tsp salt
  • 1.5 cups sour cream
  • 3 eggs
  • ¾ cup softened butter
  • Brandade

To Assemble

  • Pierogis
  • 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

Steps

Brandade

  1. Trim the cod of any very thin parts that might be too salty.
  2. Soak the cod in several changes of cold water for 36-48 hours.
  3. 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.
  4. Strain.
  5. Do the same with the cream and the other half of the garlic.
  6. Build the herb sachet of thyme, bay leaf and black pepper corns
  7. 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.
  8. Strain and discard the herbs.
  9. Put the cod and potatoes in a stand mixer with the paddle attachment
  10. 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.
  11. Reserve brandade.

Pierogi Dough

  1. Mix the salt eggs and sour cream together.
  2. In a mixer with the paddle combine the flour and the sour cream mixture.
  3. Then add the butter.
  4. Let the dough rest about 30 minutes before rolling it out.
  5. Divide the dough into manageable sections and roll it out to a thickness of about 1/16- 1/8 th of an inch.
  6. Using a ring cutter cut circles of the dough in a size you like. 1.5-2” round for example.
  7. Put about a tablespoon of the brandade filling in the center of each round.
  8. Fold the circles in half over the filling and then press to seal.
  9. Cut the edge again to clean up the look.
  10. Store the pierogi on a very lightly floured sheet pan with parchment paper.

To Assemble

  1. Cook three pierogi in the boiling water
  2. In about 3-5 minutes remove the pierogi to a sauté pan with a couple tablespoons of the cooking water.
  3. Add diced butter, about 2 tbsp per portion.
  4. Shake the pan to emulsify the butter in to the water.
  5. Micro plane a bit of the truffle into the butter.
  6. Add the parsley and taste the sauce for seasoning.
  7. Put the pierogi on serving plates and then shave a few slices of truffle over the top.
  8. Finish with a couple drops of the vinegar and a few pieces of chervil.