1 plaice 1.5kg filleted and portioned
4 whole leeks (trimmed washed)
75g brioche blended to breadcrumbs
30g Gruyere finely grated
40g Hazelnuts lightly toasted and roughly chopped
1tbs truffle rapeseed oil
1/4 bunch chives finely chopped
15g soft butter
10g rapeseed oil
Salt and Pepper
100ml of vegetable oil
50ml of rapeseed oil
2tbsp of Dijon Mustard
Juice of half a lemon
In a frying pan on a high heat add a drizzle of rapeseed oil and add the leeks, you may have to do 2 at a time and char heavily on all side and until they start to feel tender, place on a flat tray season with maldon salt and a little more rapeseed oil and cling film tightly until they are cool, this process with allow the charred flavour to permeate the inner flesh of the leek.
Once cooled remove the charred outer layers and trim.
For the crumble bring all ingredients together in a bowl and season with salt and pepper to taste
For the mayonnaise blend the oysters, mustard and lemon juice in a food processor then add the oils slowly until a mayonnaise consistency.
Pre heat the grill to a medium heat, oil a flat tray and sprinkle with salt, lay the fillets skin side up on the tray and lightly oil. Place under the grill cook for around 5-6 minutes then remove from the grill and allow the residual heat to finish the cooking, while the fish is cooking warm the leeks in a pre heated oven at 180 for 2 mins then making sure they are close together, generously sprinkle with the crumble and place under the grill for 2-3 minutes until golden
With a fish slice carefully place the leeks on the plate along with the fish and a spoon of the Mayo.