1) Desalt capers, soak them in warm water for 20 minutes, drain them And dry them. Clean the leek, deleted the green part of the leaves and the root e cut the remaining part in slices of 1/2 cm. Warm up 4 tablespoons of oil in a pan non-stick, melt The anchovies, stirring with a wooden spoon.

2) Add leeks and 1/2 dl of water e cook them on low heat for 5 minutes, unite the little noses reduced to morsels, turn up the flame and cook for 3-4 minutes turning them over halfway through cooking. Switch off and keep warm.

3) Bring milk and the same amount of water at the boiling point, salty slightly, paid the flour for polenta, stirring with a whisk and cook for the time indicated on the package. in the meantime fry the capers in a pan with a drizzle of oil, until crispy. Drain them, let them whisk polenta with sour cream e serve it with hake and capers.