Making the leek fondue

1. Halve the leeks; slice in 5 mm (1/4") widths; wash again and drain.
2. Cook in a saucepan, uncovered, with 1.5 liters (6 cups) water and 20 g (4 tsp..) coarse salt.. Cook until tender.
3. Using a strainer, immerse them in a bowl of ice water to cool them thoroughly. Drain.
4. Grate half the lemon zest with a fine grater, then chop.
5. Peel the other half lemon with a paring knife to remove the zest without the white pith. Cut into fine julienne with a sharp knife.
6. In a saucepan, combine the sliced leek with the chopped olives, 25 g (5 tsp.) olive oil, the butter, grated and chopped lemon zests, salt and pepper.
7. Heat, stirring constantly over low heat, and keep warm.

Lime sauce

1. In a small saucepan, boil the cream with the grated chopped lime zest, vermouth, salt, pepper and turmeric for about 1 minute.
2. Before serving, squeeze a few drops of lime juice into the sauce as desired.

Mullet

1. Season the fish with salt and pepper. Cook in a cold non-stick pan with 10 g olive oil.
2. Bring the pan slowly up to temperature, turning the fillets after 2 minutes.
3. Once the sides whiten, turn the fillets and cook an equal amount of time on the other side.
4. Drizzle on some lemon juice and serve.

Presentation

1. Place the mullet fillet on a plate.
2. Plate the hot leek fondue on top, matching the dimensions of the fish.
3. Garnish one end with the finely chopped lime zest.
4. Spoon the sauce around lightly.