2oz fresh cod fillet
1 free-range egg poached
4 leaves fried sage
Julienne of green and white leek
1-2 new potatoes
1 plum tomato
1 slice of fresh black truffle
¼ pint olive oil
1tsp tapenade of stoned puréed black olive garlic anchovies capers olive oil and seasoning
4 leaves salad mâche
Blanch the tomato in salted boiling water for about 10 seconds. Put the tomato into iced water then remove skin and pulp. Dice the flesh and leave in olive oil for one hour.
Gently boil the potatoes and lightly blanch the leeks. Cut the truffle into discs.
Cook the cod in a hot non-stick pan for about 5-6 minutes or until golden brown.
Dress the leeks in olive oil and season. Top with the cod poached egg and fried sage. Surround with the potatoes and tomato (removed from the olive oil). Drizzle with some oil from the vegetables and tapenade. Add the truffle and salad mâche.