Hakefillet
2 or 3 leeks
A few shallots
A piece of fresh ginger
Fleur de sel
Olive oil
Wash and chop the tender part of the leeks and boil them in salted water for about 10 minutes. Drain and puree the leeks in a blender, adding a little cooking water if needed and a drizzle of olive oil at the end. Set aside.
Peel the shallots and cut them into 4, then into thin slices. Cut the ginger into julienne and then again into 2.
Heat the olive oil in a skillet and brown the shallots for 5 minutes over medium heat. Then add the ginger and cook them together for another 5 to 7 minutes until golden brown. Season lightly with salt and set aside.
Using the same pan without washing it cook the fish fillets with a little olive oil for about 8-10 minutes over medium-low heat, without turning them. Adjust the cooking time according to the thickness of the fish fillet. Season lightly with salt.
Place a little leek cream on the bottom of the plate, the fish and finally the shallots and ginger. Serve immediately.