Three-cooked cod with leek sauce

Preparation:

Preparation: Cut the cod into 3 parts to obtain three cubes. For the first cooking: pass a cube of cod in the two flours mixed with a drizzle of olive oil and iced sparkling water; fry in vegetable oil. For the second cooking: dip a cube of cod in the grated orange zest and minced mint, wrap in aluminum foil, close like a caramel and cook in boiling water. For the third cooking: blanch a cube of cod with the fennel seeds in a pan with some olive oil; add the veils of carrot and grill. For the leek sauce: braise the leek cut into julienne strips in a pan with the olive oil, the orange juice, 1 pinch of salt, the cream and the saffron; blend everything. Arrange the sauce obtained on the serving plate with the cod cooked three times on top.