Heat up your frying oil. Slice the white part of the leek into thin Julienne. Place in deep frying oil at 270°F – 130°C and fry stirring frequently, until the leek Julienne is crispy and golden brown, about 5-7 minutes. Be careful as once they start to brown they can burn very quickly. Remove from the fryer and set aside on paper towels to drain excess oil.

Chop the shallot very finely and place in saucepan with the vinegar and lemon juice. Reduce by half and set aside in another container.

In the same saucepan, melt the butter over low heat until it’s completely melted. Be careful not to let it brown.

In a heatproof bowl, whisk together the egg yolks, and the shallots, and white vinegar reduction. Place the bowl over a pot of simmering water (double boiler) and continue to whisk vigorously. You can also do it over a very low flame if you are a fast whisker (stainless steel bowl not glass). Once the mixture has become thick, slowly drizzle in the melted butter, whisking constantly, until the sauce thickens and becomes smooth. Remove from heat and season with salt, keep warm and covered. Add the chopped chives later, just before serving.

Pat the fish pieces dry with paper towels. Season both sides with salt and pepper and coat in all purpose flour.

In a large frying pan over medium high heat, add olive oil, once hot add the fish and cook for about 3-4 minutes on each side until seared nice golden brown. (Use a lid if pieces are thick) The fish is cooked through when it easily flakes with a fork. Remove from heat and keep warm.

Assemble the cooked fish on serving plates. Spoon the hollandaise sauce generously over the fish. Garnish with fried leek julienne.
Serve immediately and enjoy!