1.
For your potato cream, brown your sliced leek, add diced purple potatoes and let them take on flavour for a few minutes. Add a glass of water or stock, cover with a
lid and cook over a gentle heat until potatoes are soft. Remove the skin from your previously desalted codfish and set aside. Steam your salted codfish, season in the pan and set a few pieces aside. Whip the remaining salted codfish with a whisk and add seed oil until creamy. Fry the fish skin and salt lightly.
2.
Cook your pasta in boiling salted water for 2 minutes and drain cooking water from the shapes (place them upside down on a clean tea towel).
3.
Place Sea Urchin onto your potato cream and stuff with your creamy salted codfish using a pastry bag. Decorate with a few pieces of fish and a few strips of fried skin.
