Recipe for Black Pollack with Leeks and Lemon Potatoes

Leek confit: Remove the green parts of the leeks, then slice the white parts lengthwise before washing them. Finely slice the white parts of the leeks, then place them in a saucepan with butter over low heat for 20-30 minutes, adding liquid if necessary. At the end of cooking, add cream and season with salt and pepper.

Potatoes: Peel the potatoes and cut them into 1cm by 1cm cubes. Cook the potatoes in salted water. Chop the parsley and finely slice the shallots. Use a knife to pierce the potatoes in the center to check for doneness.

Once the potatoes are cooked, mix them with the lemon juice, shallots, olive oil, then season with salt and pepper.

To finish: Cut the fish fillets into pieces of 100-110 g. Place the fillets in an ovenproof dish, drizzle olive oil over each fillet, then season with salt and pepper, and cook in the oven for 30 minutes. Alternatively, cook in a skillet with a drizzle of olive oil for 3 to 5 minutes on each side.