Bake the washed, unpeeled potatoes in aluminum foil in the oven. After cooking, peel and keep warm.
Cut the cod fillet into 180g slices each, keeping the skin on, set aside.
Cut the leek whites into fine julienne strips, fry at a temperature of around 170°C, the jumble should be just coloured, salt and pepper from the mill, set aside.
Reduce the veal jus, whisk in butter off the heat, season with salt and pepper, set aside.
Salt and pepper the cod fillets, coat with olive oil and sear on the skin, finish cooking in the oven.
Meanwhile, mash the potatoes in a saucepan with a fork, adding the butter, salt and pepper,
Arrange in circles of 10 in the center of the hot plates, place the cobblestones on top (skin side down) surmounting a small dome of leek jumble, surround with a bead of sauce to which you will have added the truffle juice with very last moment.
Decorate with powder around the paprika and poppy seeds, add a little finely chopped chives.
