Score thick part of fillets, making pockets.

Cut leek and sweet peppers into dices.

Fry leek in a half of butter, adding pepper and lime zest for 15-20 minutes, salt and pepper.

Put the leek in the pockets and stick with picks.

Melt the remaining butter and fry the fillet until golden crust, add stock and stew until done.

Then take the fillet out of the stock, cook down at half, pour cream and cook down again, salt and pepper.

When serving, take off the picks, slice the fillet, put on plates, pour with the sauce. Top the dish with lime circles and greens.