MUSTARD ENCRUSTED WHITEFISH Serves 4. 4 4-6oz whitefish fillets - halibut, seabass or tilapia 2 large leeks 1/3 c vegetable or chicken stock or salted water 1 tbs butter 1 tbs olive oil 8 medium redskin potatos 2 oz panko or dry bread crumbs 1 tsp dried thyme, or 2 tsp fresh 1 large garlic clove pinch salt pinch pepper 1/4 c olive oil 1 tsp dijon mustard 1 tbs balsalmic vinegar 2 tbsp dijon mustard chives cut to 3" lengths Heat oven to 400 Food process the breadcrumbs, garlic, 1tbsp olive oil, thyme and pinch of salt and pepper until there are no lumps. Set aside. Can be made in advance. Cut the unpeeled potatos into 1/4 thick rounds. Add the potatos to a large pan of cold salted water. Bring to a simmer over high heat, then simmer until the potatos are tender, about 20 minutes total. Drain and set aside, covered to retain heat. Trim the roots and the leaves (where they begin to become dark green) of the leaks. Cut the leaks in half, then into 3" pieces, then into 3 pieces lengthwise so you more or less have rectangles. seperate the layers of leeks into a large bowl. Heat 1 tbsp olive oil and 1 tbsp butter in a large nonstick skillet with a lid. Add the leaks and saute until coated in oil. Add the stock, cover and simmer for 20 minutes. Remove cover and cook for 5 minutes more, until liquid has reduced. Can be made in advance and reheated. Whisk 1 tspn dijon mustard with the vinegar. Slowly whisk in 1/4c olive oil. Season with salt and pepper. Can be made in advance. Cover a baking tray with greased foil. Place the filets skin side down. Salt and pepper each filet. Cover each filet evenly with 1/2 tbsp of mustard, then with 1/4 of the bread mixture. Press the breadcumbs into the mustard. This can be done in advance, refridgerate the filets on the pan until needed. Bake the filets for 15-20 minutes in the top 1/4 of the oven, then switch on the broiler until the breadcrumbs have browned, 1-3 minutes more. Place 1/4 of the potato slices on each plate, then 1/4 of the leek on top of that, then 1/8 of the chives, then one filet, then another 1/8 of the chives. Drisel with the vinagrette.