Turbot fillet with leek

Slice the turbot fillet diagonally into 1/2 cm thick slices. Cut the leeks into 2 cm pieces, place them in a saucepan and add the fish stock, pepper and salt, and cook until al dente. Drain and keep the cooking water aside. put the leeks on four plates and keep them warm. Put 100 ml fish stock, whipped cream, sugar, pepper and vermouth in a pan and reduce it. Poach the turbot here for ± 45 seconds. Drain the turbot and place it on top of the leek and keep it warm. Add the remaining cooking water from the leek and reduce it, then spoon the sauce over the turbot and leek.