Bake the washed and unpeeled potatoes in aluminum foil in the oven. After cooking, peel and keep warm.
Cut the fish fillet into pieces (4), keeping the skin, set aside.
Cut the white of the leek at the edge of the green into fine julienne strips, fry at a temperature of around 170° C, the "clutter" obtained must be just coloured, salt and pepper, set aside.
Reduce the veal juice, whisk in butter off the heat, set aside.
Salt and pepper the cod fillet, coat it with olive oil and sear it skin side down, finish cooking in a low oven.
Crush the potatoes in a saucepan with a fork, incorporating a nice knob of butter, salt and pepper, arrange in a circle of ten in the center of each plate, place the fish steak on top, skin underneath and top with 'a small dome of leek clutter.
Surround with a bead of sauce to which you add the truffle juice at the very last moment. Add a few drops to the fish.
Decorate with a dusting of paprika and poppy seeds, add finely chopped chives.
A creation of Chef Hubert
