b'FOR THE BRAISED LEEKS:12 leeks (white and light green parts only), cut into medium dice3 tablespoons waterX pound unsalted butterSalt and pepper to tasteFOR THE FLUKE:4 6-ounce portions fluke, fillets cut in halfSalt and white pepper to tasteW cup all-purpose flour3 tablespoons Pompeian Extra Light Tasting Olive OilTO PREPARE THE MUSTARD CAVIAR BASE:Combine the mustard seeds, vinegar and sugar in a pot, bringing to a gentle simmer and cooking until the mustard seeds are tender, about 2 hours.Let cool, then add the Dijon and whole-grain mustards.TO PREPARE THE BEURRE MONT:Boil the shallots in V cup water until totally cooked, about 30 minutes, adding water as necessary to keep the shallots submerged. Add the mixture to a blender and slowly add butter, 1 cube at a time, until totally incorporated.TO PREPARE THE MUSTARD SAUCE:Whisk together 1 tablespoon of mustard caviar base and 2 ounces of beurre mont. Season with lemon juice, salt and pepper.TO PREPARE THE GNOCCHI:Preheat the oven to 350 degrees. Cover a sheet tray with sea salt and place the potatoes on top.Place in the oven and roast until tender, approximately 60 minutes. Remove from the oven. While the potatoes are still warm, peel (you may need to wear two layers of disposable gloves). Pass the potatoes through a ricer, then let them cool. Weigh the potatoes. (One-fifth of this weight will be how much flour you will add.) Mix enough egg into the potatoes to bindapproximately 1 egg will bind 2 medium potatoes. Season with the tablespoon of salt.Weigh out the all-purpose flour. Place in a bowl and make a well in the center. Add the potato mixture and incorporate. Dont overwork the dough! Divide the dough into 8 small batches. Roll out each batch of dough, using the Wondra to prevent it from sticking, into V-inch-diameter cylinders. Cut into V-inch pieces.Boil the gnocchi in salted water until floating. Remove to a pan containing olive oil, and toss the gnocchi to coat.116'