Slightly flatten the fish fillets with a wide, flat knife. Salt and pepper.
Remove the skin from the tomatoes, cut them into pieces.
Peel the garlic clove then put everything, tomato and garlic, in the bowl of a food processor and turn at high speed. Then pass through a fine sieve (cheesecloth) to collect the juice.
Wash then slice the leeks, cook them for 5 minutes in boiling salted water, drain them then sweat them in 2 knobs of butter over low heat and covered for about ten minutes, season them.
Place a ball of this leek fondue at the bottom of each fish fillet and roll into a paupiette. Hold closed with a small olive pick.
Put the tomato juice in a sauté pan on the heat, poach the paupiettes in it, turning them over for two minutes on each side, recover them delicately, keep them warm.
Cook the small baskets for about 9 minutes in 3 liters of salted boiling water, drain them and add 2 knobs of butter. Pepper.
Arrange the rolls in a ring on four plates.
Arrange the small baskets in the space left in the middle.
Finish the sauce by incorporating the remaining butter in small pieces into the hot tomato juice.
Taste, adjust the seasoning if necessary, and coat each paupiette without putting any sauce on the pasta.
By Chef Hubert
