Difficulty:[usr 2
Bake the potatoes wrapped in foil in the oven,
peel and set aside.
Prepare the sauce by mixing:soy sauce, lemon juice and oil
d olive (30 cl), whisk vigorously, add the hot stock, bind, salt and pepper, set aside.
Peel the lemons and cut into fine julienne strips, cut into a fine brunoise, blanch
cook the cod skin side down, coated with olive oil on the grill (marked) and finish in the oven.*
Mash a potato roughly in a pan using a fork, add butter, salt with Guérande salt, pepper from the mill, arrange the potato in a circle (circle) in the center of the plate. a bead of sauce + a little on the fish around it, sprinkle with star anise and lemon brunoise, add chopped civet.
*or pan-fried.
Chef Hubert's creation
