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NORMAN-STYLE TURBOT
Cut the turbot into pieces after removing the exterior bones. Wash the turbot quickly and place it in a flameproof casserole or dutch oven with the onions, carrots, pinch of salt, freshly ground black pepper, and the bouquet garni. Pour in the cider and enough water to cover the fish. Bring slowly to a boil. Reduce heat and simmer, uncovered, for 15-18 minutes. Cook the mussels in 1/2-inch of boiling water until open. Keep the mussel cooking liquid. Remove the mussels from their shells. Cook the scampi in boiling salted water. Remove the turbot fillets from the casserole and with a sharp knife remove the skin from the turbot. Place the fish, mussels, and scampi on a serving platter and keep warm. Reduce the fish cooking liquid by half. Strain. Strain the mussel cooking liquid into the fish cooking liquid. In a small bowl beat together two tablespoons of butter and two tablespoons of flour to obtain a paste. Drop the paste, a little at a time, into the boiling sauce whisking hard between each addition. In a small bowl whisk together the egg yolk, creme fraiche and one tablespoon freshly squeezed lemon juice. Pour yolk mixture into sauce and heat gently. Taste for seasoning. Spoon sauce over fish and shellfish, Garnish with several reserved mussels or scampi.
