Exquisite Turbot Fillets with Pink Peppercorns and Tarragon

• 4 turbot fillets (from fish weighing 600-700g, deveined)
• 40g roasted and crushed peanuts
• 5 cl cognac
• 3 tomatoes
• 3 tablespoons red wine vinegar
• 2 white leeks
• 2 tablespoons peanut oil
• 4 walnuts-sized pieces of butter
• 2 sprigs fresh tarragon
• 40 cl water
• 2 tablespoons whipping cream
• 2 tablespoons pink peppercorns
• Salt and ground pepper

1. Heat the peanut oil in a frying pan and sear the turbot fillets for 2 minutes on each side until golden. Transfer to a plate lined with absorbent paper and set aside.
2. Discard the cooking oil from the pan. Deglaze with cognac, reducing until nearly dry. Add red wine vinegar and reduce again. Pour in the water, then add 2 coarsely crushed tomatoes and the roasted peanuts. Simmer gently.
3. In a sauté pan, melt 2 walnut-sized knobs of butter. Add the washed and finely sliced leeks. Cover and cook over low heat for 15 minutes until soft, blond, and translucent. Stir in whipping cream, season with salt and pepper, and set aside.
4. Strain the cooking juices from the first pan through a fine sieve into another sauté pan, discarding the solids.
5. On serving plates, divide the leek fondue into four portions in the center. Top each with a turbot fillet. Peel, seed, and dice the remaining tomato. Finely chop the tarragon leaves.
6. Add the pink peppercorns and chopped tarragon to the strained sauce. Warm the plates in a low oven.
7. Finish the sauce by whisking in the remaining 2 walnut-sized pieces of butter, the diced tomato, salt, and a few grinds of pepper.
8. Remove plates from the oven and generously spoon the sauce over the fish.

Pro Tip from Chef Jayne: The peanuts infuse deep flavor into the cooking liquid but are strained out for a refined sauce.

This sophisticated French-inspired recipe rewards the effort with restaurant-quality results. Pink peppercorns are available at gourmet stores, specialty shops, or major supermarkets.