b'TO PREPARE THE BRAISED LEEKS:Combine all of the ingredients in a pot and cover. Slowly heat the mixture and braise until the leeks are tender, while maintaining their original color, approximately 30 minutes. (Do not boil!) TO PREPARE THE FLUKE:Season both sides of the fluke portions with salt and white pepper, and dredge in the flour. Shake off any excess flour. Add the oil to a saut pan and bring to medium heat. Add the fish to the pan and saut over medium heat until golden and crisp, about 2 to 3 minutes. Turn the fish over and cook an additional 10 to 15 seconds. Remove from the pan and lay out on a towel.TO FINISH:Place 4 ounces beurre mont in a small pot over medium heat.Season with salt and white pepper, and add the gnocchi, the uncooked fava beans and the braised leeks. In a separate pot, warm the mustard sauce and finish to taste with a squeeze of lemon juice, and salt and white pepper.TO SERVE:Place the gnocchi in the center of a warm bowl. Make a circle around the gnocchi with the warm mustard sauce, and lay the fish over the top, stacking 1 piece on top of another.Dress the mustard greens with W teaspoon mustard oil, and salt and pepper, and place on top of the fish. Garnish the plate with the remaining mustard oil.CHEF STELLINOS SUGGESTED WINE PAIRING:CaMontini Pinot Grigio117'