Nordic cod fillet with potato cream with pesto

Make a sauce to prepare the Bolognese sauce, add the ground beef and let it brown until all the water contained in the meat has evaporated, add salt and pepper to taste and add the tomato puree. Let it cook over low heat for at least 4h. We adjust salt if necessary We break the candles into 4 parts and boil them in abundant salted water, once cooked, stuff them with the cheese sauce, place them on a pan with blue cheese and breadcrumbs on them. Gratin them for about 2/3 minutes. Arrange the dish by placing a ragout base, the au gratin candles and a generous dose of cheese sauce.