Cut the fish into a pavé, keeping the skin on, cook on the skin, ending in the oven, cut the white leeks into fine julienne strips, fry until golden brown, drain and pat dry.
Prepare the farigoule sauce.
Cook the potatoes in salted boiling water, peel and mash with a fork, add the butter, Guérande salt and ground pepper, keep warm.
In a circle in the center of the plate, place a layer of potatoes, place the fish on top, skin down, surround with powdered ginger and caraway seeds + chopped chives and diced tomatoes, coat the fish with sauce + a cord around it, place a handful of leek jumble on the fish.
Farigoule sauce:
Sweat the chopped shallots in olive oil without colouring, deglaze with the pastis and add the crushed star anise seeds, add the veal jus and leave to infuse , reduce to a good consistency, filter, salt and pepper, beat in butter when ready.
The black vitelotte or vitelotte, also called “negress” or “Chinese truffle”, is a variety of traditional French potato which has the particularity of having purple skin and flesh. It is an old variety that is only grown by a few growers in France. Black Vitelottes have dark, almost black skin and blue-violet flesh due to their high anthocyanin content. This color retains when cooked. This variety is late and of relatively low yield compared to that of modern varieties, which explains its rarity. Tubers, oblong in shape, bumpy, with half-sunken eyes, have a rather thick skin, which facilitates their conservation. The origin of vitelotte is unknown but probably ancient. The term itself is attested in 1812. It would derive from “vit”, with the suffix -elotte, by analogy of form. He later designated ill-defined potato varieties. In the Memoirs of Agriculture, published in Paris in 1817 by the Société Royale et Centrale d'Agriculture, vitelotte is cited as one of the six "species" of potato known in the halls of Paris, with Holland, yellow, gray, violet and woozy. Vitelotte is subdivided into “varieties”:summer vitelotte, winter vitelotte or frank, both giving excellent starch, and bastard vitelotte, with mottled or striated red flesh, considered a bad potato. Source:Wikipedia . Personally, I have used this potato a lot, which is relatively expensive, for its particular taste, but above all for its color enhancing the presentation of the plate. A creation of Chef Hubert
