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1
Remove the seeds from the vanilla pod and place both the seeds and pod on a plate with the lemon juice and olive oil.
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2
Mix up with a fork, then place the fish on the plate and turn it so both fillets are covered.
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3
Place the vanilla seeds and lemon leaf on top of the fillets, reserving the vanilla pod.
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4
Split the leeks down the middle, 1-inch from the end, and wash under cold water.
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5
Mix the peas, broad beans and new potatoes together.
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6
Put the milk into a saucepan with the reserved vanilla pod and slowly simmer over a medium heat.
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7
In a bamboo steamer* place the leeks on the bottom, then cover with the pea mix.
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8
Sprinkle with salt and freshly ground black pepper, then place the steamer over the pan of milk.
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9
In a second bamboo steamer place the lemon leaf, and the fillets skin side up.
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10
Open up the score marks and pour over the juices from the plate.
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11
Place the lid on top and cook for 10 to 15 minutes on a slow simmer.
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12
Remove the steamers from the pan, place some vegetables on each plate, and top with the fish.
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13
To finish the sauce, remove the vanilla pod from the milk and whiz up with a cappuccino frother or 'whizzer', or in a liquidizer.
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14
This gives the sauce a thick cappuccino effect, which is both visually and texturally very nice.
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15
*If you do not have bamboo steamers, use a colander or a normal steamer.
