Chef Hubert's Roasted Cod Fillet with Creamy Mashed Potatoes, Truffle Jus & Blue Poppy Seeds

Ingredients (Serves 4)

• 700 g cod fillets
• 4 large new potatoes
• 2 walnut-sized knobs of butter
• 2 tablespoons olive oil
• 15 cl veal jus (or stock)
• 4 cl truffle juice
• 1 large leek
• 30 cl frying oil
• 1 pinch sweet paprika
• 1 pinch blue poppy seeds
• 1 bunch chives
• Salt and ground pepper

Preparation Time

• Prep: 35 minutes
• Cook: 15 minutes

Instructions

1. Wash the new potatoes and bake them unpeeled in foil in the oven until tender. Peel and keep warm.
2. Portion the cod fillets into 4 pieces, keeping the skin on, and set aside.
3. Finely julienne the white part of the leek up to the green edge. Fry at 170°C until lightly golden and crisp (leek straws). Season with salt and pepper, then set aside.
4. Reduce the veal jus, then whisk in butter off the heat. Set aside.
5. Season the cod fillets with salt and pepper, coat with olive oil, sear skin-side down, and finish cooking in a low oven.
6. Mash the warm potatoes in a saucepan with a fork, mixing in a generous knob of butter, salt, and pepper. Shape into 10 cm circles in the center of each plate.
7. Place the cod fillet on top of the mash, skin-side down, and crown with a small dome of crispy leek straws.
8. Surround with the sauce, adding truffle juice at the last moment. Drizzle a few drops over the fish.
9. Finish with a light dusting of sweet paprika and blue poppy seeds, plus finely chopped chives.

A signature creation by Chef Hubert.