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1
Pour the olive oil into a wide, high-sided saute pan and add the leeks, onions, and garlic.
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2
Saute over medium heat until soft but not colored.
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3
Add the Fish Fumet and bring to a boil, then decrease the heat to keep at a bare simmer.
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4
Season the fillets with salt and pepper and place in the poaching liquid, skin-side up.
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5
The liquid should come about halfway up the fish fillets.
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6
Using a spoon, baste the tops of the fillets with the Fumet as they cook.
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7
The fillets will begin to curl, but continue basting, keeping the broth evenly coating the skin of the fish.
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8
Cook in this manner, basting continuously, for 4 to 5 minutes, or until the skin pulls away from the fillets easily.
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9
You can remove the skin if you like, though it looks pretty and tastes good.
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10
Remove the fillets from the liquid and divide among 4 warmed bowls.
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11
Keep the Fumet and the aromatics simmering on the stove.
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12
Add the mint leaves and chives to the Fumet.
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13
Squeeze in the lemon juice, and add the best-quality olive oil, and swirl to blend.
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14
Check the seasonings.
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15
Spoon the Fish Fumet over the fillets, making sure each bowl has vegetables and herbs.
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16
Place all of the ingredients in a stockpot over high heat.
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17
Bring to a boil, reduce the heat, and simmer for 45 minutes.
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18
Strain.
