Cut the skinless fillet into strips about 10 cm by 2. Season with salt and pepper.
Put clarified butter (1 tbsp) in a frying pan, sear the grouper strips on each side to brown them. Keep warm.
Cut the white of the leek with a little green left into fine julienne strips, wash and pat dry, fry quickly in clarified butter, set aside.
Arrange 5 grouper sticks in a fan shape on each plate, add a little leek jumble at the base.
Reduce the veal juice by 3/4, season with pepper, whisk in the butter over very low heat, incorporating the butter in small pieces, thicken the sauce well, without letting it boil , add the truffle juice. When you have obtained a good consistency, coat each aiguillette with this sauce. Stick chive sticks into the leek mess.
Chef Hubert's original ideas