Recipe: Line-caught cod loin gently poached with young spring leeks

1 In a sauté pan, place your butter and once it has melted, arrange your small leeks cut lengthwise into 3 pieces, salt them then cook gently covered for 8 minutes on each side and transfer to a plate and cover.

2 In this same sauté pan, place your 4 pieces of cod, salt and pepper with Timut if you have it, gentle cooking for 6 minutes on each side, then cover them with your lemon dice and your ginger slices then with your small leeks and their rendered juice.

3 Arrange then on very hot plates the leeks alternating with the cod flesh, at the last moment add a dash of lime juice.