In a frying pan where you have heated the oil, fry the turbot fillets for 2 minutes on each side. Set aside on a plate on absorbent paper.
Discard the cooking oil. Deglaze with the cognac, let reduce until dry. Add the red wine vinegar. Let reduce again. Add the water, then 2 coarsely crushed tomatoes and the peanuts. Leave to cook.
In a sauté pan, put 2 knobs of butter and add the leek, washed and minced. Cover the sauté pan and cook over low heat for 15 minutes; the leek must be blond and transparent. Add the whipping cream, salt and pepper. Give more broth and set aside.
Take the pan back and, through a fine strainer, strain the juice into a sauté pan.
Arrange the leek fondue on a plate, dividing it into four heaps in the center of each plate. Arrange the fish fillets on top. Peel and seed the third tomato, cut it into small dice.
Chop the tarragon leaves.
Add the pink peppercorns and tarragon to the sauté pan.
Place the prepared plates in the warm oven. At this point, add the crushed tomatoes to the sauté pan and add the butter in pieces (2 walnuts). Salt and give a few turns of the pepper mill.
Take out the plates and cover with the sauce.
Jayne's tip:the peanuts flavor the cooking, but will no longer be present in the strained sauce.
This is a classy recipe and although it takes a little longer than others to make, you won't have wasted your time. You will find pink berries in luxury food stores or exotic shops. (today, even in supermarkets).
