Cod back with brandade, leek and chocolate sauce

The day before, sprinkle a layer of sea salt in a tray. Place the fish fillet on it. Cover with sea salt and leave for 6 hours. Remove the fish from the salt and rinse under cold running water. Soak in a basin of water for another 6 hours, changing the water 2-3 times. The next day, cut six portion pieces from the fillet and dry with a paper towel.

For brandade, preheat the oven to 170 degrees. Wash and dry the potatoes. Place unpeeled potatoes on a tray and bake until soft. Slice the onion into thin rings and the garlic cloves into slices. Combine them in a pot with a bouquet garni and milk. Bring to a boil, remove from heat, and let steep for 10 minutes. Return to low heat, add the fish fillets, and cook for 8-10 minutes. Flake the fish into pieces, place them in a blender with the peeled potatoes and warm cream. Blend until smooth, then slowly add olive oil, seasoning with salt and pepper to taste.

Cut the leek lengthwise into 4 parts, then slice into thin rings. Heat peanut oil and 2 tablespoons of butter over low heat. Add the leek. Season with salt and pepper. Sauté for 10 minutes until soft.

For the chocolate sauce, reduce the Madeira to 100 ml. Pour in the chicken broth and cook for 7 minutes. Remove the saucepan from the heat and add the chopped chocolate. Once the sauce is smooth, return the pot to low heat. Continuously whisking, add the remaining butter cut into pieces. Season with salt and pepper to taste.

For the cod back, preheat the oven to 180 degrees. Season the prepared portioned fillet pieces with pepper on the flesh side and sprinkle with curry. Heat olive oil in a pan and fry the fish for 1 minute on each side, then finish cooking in the oven for 5 minutes.

To serve, place leek fondue at the bottom of the serving plate, cover it with brandade, and top with a piece of fried fish. Serve with chocolate sauce.