Difficulty:[usr 1]
Cut the fillet of John Dory into goujonnettes, season with salt and pepper.
Cut the whites and a little green leek into fine julienne strips, fry when ready, drain
and salt.
Cook the goujonnettes John Dory in clarified butter on each side for 1 minute (coloured),
Blot dry, set aside.
Fan out on the plate and lay the leek jumble at the base.
Put the veal jus to be reduced, season and whisk in butter, add
the truffle jus, just heat through and coat the fish fillets.
Garnish with civet sticks stuck in the mess.
Culinary Ideas from Chef Hubert
