Instructions: Cut off tops of leeks, leaving about 3 inches of green leaves. Cut leeks in half lengthwise; rinse well, separating layers to wash out dirt. Cut leeks in long thin slivers. Melt 3 Tablespoons of butter in a skillet over medium heat. Add leeks. Grate nutmeg generously over leeks; also grind a little pepper over top. Cook about 5 minutes or until leeks begin to brown; turn & stir leeks & add some more nutmeg & pepper. While leeks are cooking, melt remaining butter in another skillet. Lay turbot out flat. Combine flour, salt, pepper to taste & parsley. Dust turbot evenly with flour mixture; add turbot to butter & cook, turning once about 5 minutes per side or until lightly golden brown. Sprinkle chiles evenly over fish, pour vermouth into skillet & quickly bring to a boil; remove from heat. Arrange leeks "spoke fashion" on a platter; set turbot on top.

Garnish turbot with spoonfuls of salsa, if desired, & top with lemon wedges.

Makes 3 to 4 servings.

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