Salt the turbot fillets on each side
In a sauté pan, put 1 knob of butter, the chopped half shallot, the tarragon also chopped, the crushed tomato and the pink peppercorns, let sweat gently over the heat, then deglaze with the vodka, reduce to dryness and moisten with the bisque of lobster
Immerse the turbot fillets in the preparation and cook for 4 to 5 minutes on each side. As soon as the cooking is finished, set aside on a clean tea towel
Peel and clean the white leeks, reserve the green. Cut them into sticks about 8 cm long, then sweat them slowly in butter for 10 minutes, salt and pepper. Add the cream and remove from the heat
Cut the leek greens into julienne strips, blanch, cool in ice, drain, sweat in half a knob of butter
Reduce the cooking of the turbot by half and winnow, incorporating the rest of the butter, salt
Arrange each fish fillet on a plate, reheat in the oven if necessary, arrange next to the leek fondue, and decorate with green leeks and diced tomato + a few fluffs of tarragon. cover with sauce and surround with a cord.
