Crispy anchovies with leeks and creamed potatoes

Preparation:

Preparation: Eviscerate the anchovies by removing the head, open them like a book, bone them and wash them; dry them, arrange them on a plate, season them with salt, pepper, a few drops of balsamic vinegar and let them infuse. Meanwhile sprout, wash the leeks, cut them into strips and let them stew over a very moderate heat in 2 spoonfuls of heated oil with a knob of butter; they will have to cook covered for at least 30 minutes, wetting them with a ladle of hot water; at the end, season them with salt, pepper and a knob of fresh butter. While the leeks are cooking, peel the potatoes, cut them into cubes and brown them gently together with the chopped onion in 30 g of butter heated with 2 tablespoons of oil; when they begin to take on colour, moisten them with the milk diluted with the broth and let them cook until they break down into a creamy consistency; blend them with an immersion blender, or puree them in a blender. Drain the anchovies, pass them in abundant semolina, shaking off the excess, then fry them in very little hot oil. Arrange the anchovies on a thin layer of creamed potatoes, accompany them with the stewed leeks, sprinkling everything with a few drops of balsamic vinegar.