Method
Poach the Turbot fillet in the court - bouillon ( add bit of the lemon juice )

Sauté the rucola leaves with the shallot in the butter and blend it with the mashed potatoes

Simmer the blanched lemon zest very slowly for 2 hours in a sugar syrup.
Beat the eggs and pour the Champagne and white wine to make a fluffy sabayon season it - you can add a little bit of the court bouillon too. Stud the Turbot with the lemon zest pieces and set on the fish on the mashed potatoes

Garnish
Garnish with the zucchini flower and salsify mousse. Spoon the champagne sabayon over it Decorate with some fried fine noodles and fresh herb sprig.