Technical Stages :

• Cut the butter in pieces and melt it on very low heat or on the corner of your stove.
• Finely cut the shallot.
• Butter a gratiné dish.
• Sprinkle the minced shallot on the bottom of the dish.
• Line the turbot fillets in the dish.
• Add a glass of champagne along with 10 cl of boiling fish stock.
• Add salt and bake 5 mn in preheated oven at 240°C.
• When finished, collect the cooking juice without damaging the fillets. Keep the fillets warm.
• Reduce the cooking juice by half.
• Separate the egg yolks.
• Place these yolks in a sauté pan along with the reduced cooking juice and the remaining champagne.
• Place the sauté pan on the corner of a hot stove (or in a bain-marie) and vigorously whisk by making figure 8's in the bottom of the pan.
• The mixture must make a little foam, and increase in volume and slightly thicken.
• The whisking stage must last for a good 10 minutes continuously. The sabayon is ready when the whisk leaves visibles traces in the bottom of the saucepan.
• Once the butter is melted, remove the petit lait (white liquid).
• Add very gently by delicately whisking the cleared butter to the sabayon.
• Finally add the 2 tablespoons of crème fraîche. Adjust seasoning.
• Dress the turbot fillets with champagne sabayon. Serve the rest of sabayon in a sauce dish.