How to do it
Make fine slices of leeks. Warm 80 ml extra virgin olive oil with 2/3 of the leeks in a cooking pan. Cook them with some water for 20 minutes, add fine slices of potatoes. Mix it and make the cream with an immersion blender. Add salt and pepper. Pour 1,5 lt of extra virgin olive oil in a high cooking pan, add garlic, sage, pepper corn and rosemary. Reach 70° C of temperature. Turn off the stove and put the cod inside the hot oil. Leave the cod immersed in hot oil for 20 minutes.
Put leeks cream lying on the plate, add the fillet (after having absorbed the excess of oil) and hazelnuts.
Decorate the plate with the left leek, fried, and Angolo dei Sapori Summer truffle slices.
