Sole and Leek Batons Ballotines delicate and golden

1 Preheat your oven to 180°C (355°F) (gas mark 6)

2 In an oven-safe dish, arrange your seasoned sole fillets then cut them in half lengthwise to make 16 small ballotines, add your minced shallots, white wine and cream, salt and pepper then cover and place in the oven for 20 minutes.

3 While that's cooking, let's prepare the leeks.

4 In a large saucepan bring water to boil with 10g (0.4 oz) of sea salt, once boiling add your young leeks, cook for 5 minutes after boiling, then drain and pass them through ice water, drain them by pressing gently.

5 In a casserole, melt 60g (2.1 oz) of salted butter then place your leeks in it, salt and pepper, turn them over after 2 minutes, remove from heat and cover them.

6 Remove your sole fillets keeping them covered (decant), then pour the juice into a saucepan and reduce until it has the consistency of cream, then pass it through a fine sieve while pressing well.

7 In the dish you've already used, arrange the sole ballotines alternating with your leeks.

8 Set your oven to Grill position.

9 Pour your sauce into a small saucepan and once boiling add your tablespoon of turmeric, remove from heat and quickly whisk in your egg yolk, then coat your sole fillets with it, place it in the middle of the oven and when you see them take on a nice color (glaze)
Serve in the center of the table.