Skin and finely chop the onions, heat the lard in a large casserole, put in the onions to brown, moisten with the white wine. Add the juniper berries, sugar, salt and pepper, boil for 5 minutes. Wash the sauerkraut twice, drain between your hands, put into the casserole, separating, cover, cook over a low heat for 2 1/2 hours. Meanwhile, poach the fish fillets in milk thinned with water, as soon as it comes to a boil, stop the cooking. Arrange the Turbot in an ovenproof dish, top with teaspoons of butter, salt, pepper, bake in a hot oven (400F) for 20 minutes. Make the sauce: Skin and chop the shallots. Put into a small saucepan with the vinegar, white wine and sugar, bring to the boil, reduce by half. In a bowl, combine the egg yolks and the crÅme fraöche, salt, pepper. Remove the shallots from the heat, pour in the egg and cream mixture, beat, thicken over a low heat, whisking continuously. As soon as the sauce coats the spoon, pour into a sauceboat. Arrange the sauerkraut and the fish on a dish. Serve with steamed potatoes.
