Turbot Fillet with Champagne Sabayon

Ingredients for Turbot Fillet with Champagne Sabayon :

	1 Prepare all ingredients;
	2 Cut the butter in pieces and melt it on very low heat or on the corner of your stove.
	3 Finely cut the shallot.
	4 Sprinkle the minced shallot on the bottom of the dish.
	5 Line the turbot fillets in the dish.
	6 Add a glass of champagne...
	7 ...along with 10 cl of boiling fish stock.
	8 Add salt and bake 5 mn in preheated oven at 240°C.
	9 Separate the egg yolks.
	10 Place these yolks in a sauté pan along with the reduced cooking juice and the remaining champagne.
	11 Place the sauté pan on the corner of a hot stove (or in a bain-marie) and vigorously whisk by making figure 8's in the bottom of the pan.
	12 The mixture must make a little foam, and increase in volume and slightly thicken.
	13 The whisking stage must last for a good 10 minutes continuously. The sabayon is ready when the whisk leaves visibles traces in the bottom of the saucepan.
	14 Once the butter is melted, remove the petit lait (white liquid).
	15 Add very gently by delicately whisking the cleared butter to the sabayon.
	16 Finally add the 2 tablespoons of crème fraîche. Adjust seasoning.
	17 Dress the turbot fillets with champagne sabayon. Serve the rest of sabayon in a sauce dish.