black COD black TRUFFLE in crispy rice paper

Wild-Caught Fresh Black Cod
Stuffed with Fresh Black Winter Truffle
Crispy Rice Paper Wrapper
Truffle Oil/Truffle Flecks

This is special. An elegantly dressed all-green salad and a big, yeasty Champagne were its only accompaniments. The heady truffle with its unforgettable aromas, greatly affecting the mind and the senses, is purported to have aphrodisiac qualities. Would you consider serving fish sticks on Valentine’s Day?

black COD black TRUFFLE in crispy rice paper

Remove the skin and slice the black cod into “fish sticks” making sure there are no bones.
Slice several thin discs of fresh black winter truffle.

Butterfly the fish filet, season with fine sea salt and fresh ground pepper. Stuff a layer of truffle slices in the middle of the filet. Let the fish come to room temperature before the next step. The rice paper will become crispy in 3 to 4 minutes per side, so a room-temperature filet will assure that the fish stick will be cooked all the way through.

Soak rice paper (spring roll wrapper) in warm water for about 10 seconds until it is soft.
Place the pliable rice paper flat on a clean dish towel.

Arrange a few parsley leaves and a truffle slice in the middle of the rice paper.

Place the cod atop the parsley and truffle. Fold the shorter ends of the rice paper over the fish.

Use a scissors to trim the longer ends of the rice paper, then finish the bundle.

If truffles are not available, these pretty fish sticks can also be prepared with an assortment of fresh herbs with super-thin Meyer lemon slices or sautéed mushrooms.

Heat olive oil over medium-high heat until hot. Add the fish stick, truffle side down.
Cook for about 3 minutes until the rice paper is golden.

Flip the fish stick over and cook the other side, about 4 minutes.
Tilt the pan to get the sides crispy too.

Let the fish stick rest on a paper towel.
Season lightly with fine sea salt while hot.

Serve with a drizzle of truffle oil and black truffle flecks, parsley garnish.

Fans o’ “gourmet fish sticks” may want to visit my blogger friend Natasha, the Five Star Foodie. She is featuring a jaw-dropping recipe for Fish Sticks of Sole, Chanterelles, Sun-Dried Tomatoes, Pinot Noir Reduction, and Baby Arugula Foam here today! YAY for Fish Sticks!

And YAY for Black Cod, rich in omega-3 fatty acids, and found only in the waters of the Northern Pacific where most of the world’s catch comes from Alaska. My blogger friend Joan of Foodalogue hosts a Culinary Tour Around the World and is visiting Alaska this week! So I am sending black COD black TRUFFLE in crispy rice paper over to Joan for her Round-Up of dishes inspired by the foods of the Great State of Alaska.

21 thoughts on “black COD black TRUFFLE in crispy rice paper”

  1. Lori Lynn, I absolutely love the combination of black cod and black truffles you’ve got here, quite heavenly! Thank so much for the linkback and I know linked to your post as well 🙂

  2. I guess we’d have to “dress” for this dinner! Can’t imagine us bellying up to the table in fishing, hunting or lumberjack wear. Thanks for bringing a little class to the tour — so happy to have you onboard and hope another destination will inspire you to join us again.

    Oh, yes, and that is great dish!

  3. Two gorgeous fish sticks today! I think you and Five Star Foodie are starting a trend. Just lovely – have never seen black cod here – it would be a west coast thing (sigh). But am enamoured and can play.

  4. How ethereal and beautiful the rice paper parcel looks before it’s cooked. What a brilliant idea. How lucky you are to have fish of this quality. Lovely.

  5. you have such a knack and flare for things – while even though most things you do are glamourous I am guessing that you could even make crumbs look outstanding…now onto this tasty delight – wow just looking at that truffle under the rice paper is driving me nuts.

  6. What an elegant dish! You and Natasha are teaching us how to make fish sticks in the most glamorous way and with the most delightful surprises and flavors.

  7. wow, what a luxurious way to dine. The rice paper wrapper makes the truffle really stand out. This is a dynamite special occasion meal.

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