Bake the washed, unpeeled potatoes wrapped in aluminum foil until tender.
Once cooked, peel and keep warm.
Cut the cod fillet into 180 g portions, keeping the skin on. Set aside.
Finely julienne the white part of the leek and fry at 170°C until just lightly colored. Drain, season with salt and pepper, and set aside.
Reduce the veal jus, then off the heat, whisk in the butter. Season with salt and pepper, and set aside.
Season the cod portions with salt and pepper. Sear skin-side down in olive oil, then finish cooking in the oven.
Mash the warm potatoes with the butter, salt, and pepper. Arrange the mash in 10 cm circles in the center of each plate. Top with a cod portion and a pinch of fried leek julienne. Drizzle with truffle juice at the last moment.
Garnish with a dusting of paprika and blue poppy seeds, plus finely chopped chives.
A signature creation by Chef Hubert.
