Gourmet Turbot with Pink Peppercorns, Vodka Sauce, and Creamy Leek Fondue

• Turbot: 1 (1.6–1.8 kg, filleted)
• Tarragon: 1 sprig
• Carrot: 1
• Cucumber: 1/2
• Chopped shallot: 1/2
• Pink berries: 2 tablespoons
• Vodka: 2 tablespoons
• Tomato: 1 (seeded, peeled, and chopped)
• Sauce Américaine (lobster bisque): 1/4 liter
• Butter: 3 knobs + 1
• Broccoli: 1 head
• Leeks: 2
• Cream: 1 tablespoon
• Salt, pepper

Instructions

1. Salt the turbot fillets on both sides.
2. In a sauté pan, melt 1 knob of butter. Add the chopped shallot, chopped tarragon, crushed tomato, and pink peppercorns. Sweat gently over low heat, deglaze with vodka, reduce to dryness, then moisten with the lobster bisque.
3. Add the turbot fillets and cook 4–5 minutes per side. Remove and rest on a clean tea towel.
4. Clean the white parts of the leeks (reserve greens). Cut whites into 8 cm sticks; sweat slowly in butter for 10 minutes. Season with salt and pepper, stir in cream, and remove from heat to make the fondue.
5. Julienne the leek greens, blanch, shock in ice water, drain, and sweat in 1/2 knob of butter.
6. Reduce the turbot cooking liquid by half, strain, and mount with remaining butter. Season to taste.
7. Plate each fillet (reheat in oven if needed), add leek fondue, garnish with green leeks, diced tomato, and tarragon. Nap with sauce and surround with a sauce cordon.