Difficulty: 1
From the kitchen of Chef Hubert: Slice the John Dory fillet into goujonnettes and season generously with salt and pepper.
Finely julienne the leek whites and a touch of green; fry until crisp, drain well, and lightly salt.
Sear the goujonnettes in clarified butter for 1 minute per side until golden. Blot dry and reserve.
Arrange in a stunning fan on the plate, nestling the leek julienne at the base.
Reduce the veal jus, season to perfection, whisk in butter, then stir in truffle jus. Warm gently and glaze the fish.
Finish with civet sticks artfully placed in the arrangement.
Culinary Ideas from Chef Hubert
