Sea Urchin with cream of purple potatoes, salted codfish and fried salted codfish skin

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. 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). 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.

This is a very spectacular appetizer that will impress your guests. Accompany it with a glass of prosecco!