Turbot in potato and leek nage

Ingredients for 4 servings:

• 400 g fish fillet(s) (turbo fillets or others)
• 1 stalk(s) leek, the white part
• 1 shallot(s), finely chopped
• 1 clove(s) garlic, whole
• 200 g potatoes, diced
• ½ liter cream
• 30 g butter
• 100 ml white wine
• 5 cl vermouth, Noilly Prat
• 1 cup(s) tomato(s) – flesh, diced
• chives
• Oil, for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

(Nage = soup)

Sauté the leek strips, diced shallots, garlic clove, and potato cubes in the butter and deglaze with white wine and Noilly Prat. Pour in the stock (or vegetable stock or asparagus stock) and cream, cover, and simmer until softened, then strain through a sieve. Thin with a little stock and cream, if desired, season to taste, and garnish with fresh herbs. Fry the fish fillet on both sides and cut into strips. To serve: Blanch some of the finest leek strips and potato strips separately and sauté in a little butter. Place the leek and potato strips in the center of a deep plate and place the fried fish fillet strips on top. Garnish with fresh herbs and some diced tomato flesh sautéed in butter, then pour the hot potato and leek mixture over the fish.