Turbot and Mussels

Technical stages for Turbot and Mussels :

• Brush and clean the mussels 2 or 3 times under running water.
• Tranfer the drained mussels to a pot.
• Make them open up over strong heat and covered for a few minutes.
• Meanwhile, trim and clean the fish and put it in a buttered baking dish.
• Add salt, pepper, bay leaf and white wine.
• Bake at medium heat (180°C or 356°F) for half an hour.
• When finished, take the turbot out of its dish and keep it warm.
• Filter the juice with a chinois sieve, and it over medium heat in a skillet.
• Meanwhile, mix the egg yolks and . when the juice has been reduced to half of its original volume, add the previous mix to the boiling juice and whisk. You should obtain a creamy sauce. Season if needed.
• the turbot with this sauce and serve warm.