Cod and Garnish: Portion the cod into pavés with skin on. Pan-sear skin-side down, then finish in the oven. Finely julienne the white leeks, fry until golden and crisp, drain, and pat dry.
Potatoes: Boil the potatoes in salted water until tender. Peel, mash with a fork, and mix in butter, Guérande salt, and pepper. Keep warm.
Farigoule Anise Sauce: Sweat chopped shallots in olive oil without browning. Deglaze with pastis, add crushed star anise, then veal jus. Infuse and reduce to a glossy consistency. Strain, season with salt and pepper, and whisk in butter off the heat.
Plating: In the center of each plate, form a ring of mashed potatoes. Top with cod pavé, skin-side down. Surround with powdered ginger, caraway seeds, chopped chives, and diced tomatoes. Spoon sauce over the fish and add a nest of crispy leeks on top.
About Vitelotte Potatoes: Also known as 'negress' or 'Chinese truffle,' vitelotte is a rare French heirloom potato with deep purple skin and flesh, thanks to high anthocyanin levels. The color holds through cooking. Originating possibly centuries ago (first noted in 1812), it's low-yield and bumpy, ideal for storage. Varieties include summer, winter (frank), and bastard types. (Source: Wikipedia). As Chef Hubert with years of fine-dining experience, I've long favored vitelotte for its nutty flavor and stunning violet hue that elevates any dish's presentation.
