1 In a large saucepan, pour the washed and unpeeled potatoes, bay leaves, dried porcini mushrooms and cover with water exceeding by 2 or 3 cm, salt with coarse salt and cook 20 minutes after boiling.
2 Meanwhile, soften the butter, salt and pepper it, add a pinch of nutmeg and your finely chopped truffle peelings then set aside.
3 Your potatoes are cooked so drain them, peel them while hot and pass them through your potato ricer with fine grille over a saucepan, put back on the heat, let dry a little then remove from heat, gradually add your truffle butter, taste for seasoning then cover with a splash of milk on top.
4 Salt and pepper your fillets then quickly coat them in rice flour.
5 In a large frying pan put a little butter and a dash of oil then cook your fillets meunière style 3 minutes on each side then cover.
6 5 minutes before eating, heat your preparations and plate on very hot plates your purée in the center, the fillets on each side then in the pan quickly sauté the hazelnuts with a little hazelnut oil and pour over your fillets with a splash of lemon.
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