Chef Hubert's Grilled Fresh Cod Fillets with Creamy Mashed Potatoes

• 4 potatoes
• 4 fresh cod fillets (170 g each)
• 4 tablespoons butter
• Guérande salt
• Milled pepper
• 2 tablespoons soy sauce
• 30 cl olive oil
• Juice of 1 lemon
• 15 cl veal jus
• 2 white leeks
• Chervil

1. Bake the potatoes wrapped in foil until tender, then peel and set aside.
2. Prepare the sauce: Whisk together soy sauce, lemon juice, and olive oil (30 cl). Add hot veal jus, bind the mixture, season with Guérande salt and milled pepper, then set aside.
3. Peel the leeks, cut into fine julienne strips, then into brunoise, and blanch.
4. Coat the cod fillets skin-side down with olive oil, grill to mark, and finish cooking in the oven (or pan-fry).
5. Roughly mash the potatoes in a pan with a fork, stir in butter, season with Guérande salt and milled pepper. Arrange in a circle in the center of each plate.
6. Place the cod on the mash, drizzle with sauce around the fish and a bead across the plate. Sprinkle with blanched leek brunoise and chopped chervil.

Difficulty: 2/5

Created by Chef Hubert