Bake the washed and unpeeled potatoes in aluminum foil in the oven.
After cooking, peel and keep warm.
Cut the cod fillet into 180 g pieces, keeping the skin on. Book.
Cut the white of the leek into fine julienne strips, fry at 170°C, drain, the jumble should be just coloured, salt and pepper, set aside.
Reduce the veal jus, then whip it in the butter off the heat, season with salt and pepper, set aside.
Salt and pepper the cod fillets, sear them on the skin in olive oil, finish cooking in the oven.
In a frying pan, mash the potatoes, adding the butter, salt and pepper, distribute this mash in a circle of 10 in the center of the plate, place the fish steak on top, surmounting it with a pinch of leek jumble , add the truffle juice at the very last moment.
Decorate with a powder of sweet paprika and blue poppy seeds, add a little finely chopped chives.
A creation of Chef Hubert
