Cod au gratin with cheese and mashed leeks

3_07209 COD AU GRATIN with CHEESE and mashed LEEKS INGREDIENTS for 4 PERSONS 4 fillets of cod already cleaned, 200 g thin slices of Passendale cheese (typical Belgian Abbey cheese), 4 leeks, 50 g of butter, a pinch of coriander powder, 500 g of potatoes, 10 cl of milk, a pinch of nutmeg, basil, a few tablespoons of olive oil, salt, pepper. Preheat oven to 200° Grease with oil a baking dish for cooking in the oven. Divide into small pieces of cod fillets. Lightly salt and pepper and cover with the cheese slices. Bake 20 minutes Gratin and baked piping hot. Wash the leeks, remove the outer leaves and cut them into thin slices. In a saucepan melt 20 g of butter and sauté the leeks; Sprinkle the pretzels, pepateli, sprinkle with the cilantro and continue cooking fresh focus for about 20 minutes. Peel the potatoes and cook in the steam for about 25-30 minutes. Then reduce puree using a potato masher, add the warm milk, the rest of the butter, salt, pepper and nutmeg: mix thoroughly with a wooden spoon. Peel and cook potatoes, 25 mn, steamed. Crush in mashed with hot milk, the rest cold butter, salt, pepper and nutmeg. -With the help of small cutters, a tall and 1/2 cm and 4 cm in diameter made of mashed potatoes, cover with stewed leeks and place next to small pieces of cod. Garnish with small basil leaves and serve.