Method

• 1.
  Trim and wash the leeks then lightly brush with oil. Preheat a chargrill or BBQ over high heat. Add the leeks and cook for 2-3 minutes until slightly charred and tender. Set aside.
• 2.
  For the broth, combine stock, vermouth and ginger in a saucepan and place over medium high heat. Bring to a simmer then reduce heat to low and cook for 15-20 minutes or until reduced by half. Do not season the stock in the beginning as it will concentrate as it reduces.
• 3.
  Meanwhile, heat steam oven to 100C on full steam. Place the fish on a steamer tray, season with salt and white pepper then lay over the charred leeks and scatter around the cockles.
• 4.
  Cook in the steamer oven for 8-10 minutes or until the fish is just cooked through and opaque in the centre and the cockles have opened.
• 5.
  If you do not have a steamer oven, place a wire rack above a roasting tray. Place the fish on the rack and top with the leeks. Scatter around the cockles then add 1 cup water to the pan. Carefully enclose tightly with foil then roast in the oven at 200 degrees (180 fan) for 20 minutes until the fish is tender and cockles have opened. This will create a steamed effect.
• 6.
  To finish the sauce, strain the ginger and discard. Return the liquid to the pan and place over medium heat. Gradually whisk in the butter until combined.
• 7.
  To serve, divide vongole and leeks between serving bowls. Top with fish and karkalla, then spoon over the broth and some lemon juice. Top with chervil and serve.