Using a knife, clean leeks by cutting the root and the dark green leafy part of the stalk and discard.

Thinly slice leeks and divide them in 2 portions (one for frying and one for stewing)

 

Heat olive oil into a soup pot, and cook leeks, stirring occasionally until softened. Add white wine, salt and pepper and cook until white wine evaporates.

Add water, bring to a boil then reduce heat and simmer occasionally, cooking leaks for about 30 minutes. 

 

Heat olive oil into a fry pan to approximately 375 degrees, and fry the leeks.

Fry them for about 1 to 2 minutes or until they turn golden. Transfer to a plate lined with paper towel to drain.

 

Cut small cubes of Ca’briolu, filling the fillets evenly among the center of each one, then roll them up to encase the cheese.

Preheat oven to 320 degrees and cook fillets for 10 minutes, until cheese melts

 

Serve the flounder rolls over a layer of stew leeks, and garnish with fried leeks and peppercorn.