Cooking leeks: Cut the leeks into 2-inch pieces. Heat a pot with some olive oil and butter on medium heat. Add the leeks in with some minced shallots, then add white wine, vinegar, and fish stock. Leave it to cook for 5 minutes.
Step 2
2
Cooking fish: Remove the skin from the fish fillet and cut the fillet into dice size pieces. In a hot pan, add butter, olive oil. Then add the fish, sliced potato as well as chopped onion and season with salt and pepper. Pour in some white wine and fish stock. Cook everything on medium heat for about 15 minutes until cooked.
Step 3
3
Blending the fish and potato mixture: Pour the fish and potato mixture into a bowl. Add agar powder, 2 gelatin leaves which are soaked in water, cream, grated lime peel, and grated Buddha hand peel. Use the hand blender to blend everything together until smooth.
Step 4
4
Molding: Using small ramekin or aluminum molds and wrap them with cling film. Pour the blended mixture into the molds. Keep them in the fridge for a minimum of 1 hour until everything is set and get firm.
Step 5
5
Making seaweed sauce: In a small bowl, add finely chopped seaweed, olive oil, ginger paste, lime juice, salt, pepper and fish egg of your choice. Mix well and set aside.
Step 6
6
Plating: On a black plate, lay the leeks as the base. Then remove the fish jelly from the mold and put on top of the leeks. Drizzle some seaweed sauce on the fish jelly and decor with more seaweed and caviar.
