Combine the prepared leek mixture, poached cod, and half the garlic cream. Gently heat the mixture, then stuff it into the hollowed-out potatoes. Top each potato with a slice of ventrèche and a sprinkle of mignonette pepper. Serve alongside the remaining garlic cream.
***
Mornay Sauce
Heat 50 cl of béchamel. Off the heat, incorporate 2 beaten egg yolks with a touch of cream if needed. Reheat briefly for a few seconds, then stir in 70 g sifted grated Gruyère without whisking.
