ingredients

600 g of Bar
50 g Isigny butter PDO
4 leeks
2 shallots
1 small carrot
1 vanilla pod
20 cl of white wine
100 g Isigny AOP crème fraîche
80 g of bitter cocoa
20 cl of fish stock
Salt and pepper from the mill

Steps

Step 1

Collect the first few leeks and blanch for 1 min in boiling water. Cool immediately to preserve the color.

2nd step

Season the fish fillets and roll them in the leek leaves.

Help yourself with a sheet of aluminum foil. Slice tournedos.

Step 3

The sauce : sweat in the butter with the crushed vanilla bean , the shallots and carrots finely chopped. Deglaze with the white wine (or white martini), add the fish stock and allow to reduce. Add the cream and reduce to a nap consistency .

Step 4

Skip and adjust the seasoning.

Step 5

Slice the remaining leek into julienne and steam.

Step 6

Pass each fish tournedos (flesh side) in the cocoa and fry for 2 minutes on each side.

Step 7

Make a bed of leeks, put three tournedos per person and finish with a bead of sauce.

tips

Decorate with julienne leeks cooked in a deep fryer.

Optionally, replace the bar with cod.