Blend the Pomoleggero with an immersion blender until smooth . Warm it up on the stove and adjust the consistency with the white Roux. Whip Èbaccalà with the evoo. Position the Pomoleggero sauce on a plate to cover the entire surface, make quenelles of Èbaccalà and place them on top of it. Garnish with fried leek and a drizzle of evoo.