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