Cut the fresh cod into steaks, keeping the skin on.
Finely dice the unpeeled cucumber into brunoise.
Peel and finely chop the shallots and pimiento strips.
Cut the mushrooms into brunoise.
Blanch the cucumber and pimientos.
In a sauté pan, sweat the shallots, deglaze with vermouth, and reduce until dry. Add the remaining brunoise, spices, salt, and pepper. Set aside in the cooking juices.
Prepare the anise sauce.
Cut the white leek into fine julienne strips, fry until golden blond, drain, and set aside.
Cook the cod steaks skin-side down in sunflower oil, finish in the oven, drain, and keep warm.
In a small saucepan, combine the drained marinière mixture with chopped chives and diced tomatoes. Adjust seasoning and let cool.
Reduce the anise sauce to the desired consistency, mount with butter pieces, and strain. Adjust seasoning.
Using a 10 cm ring mold in the plate's center, layer the marinière (1 cm thick). Top with the cod steak, skin side down. Lightly drizzle with anise sauce and pipe a cord around it.
Top each steak with crispy leek tuile. Garnish the plate's edge with ginger powder, caraway seeds, chives, and diced tomatoes.
A signature creation by Chef Hubert.
