Technical Stages :

• Brush and clean the mussels 2 or 3 times under running water.
• Tranfer the drained mussels to a pot.
• Make them open up over strong heat and covered for a few minutes.
• Meanwhile, trim and clean the fish and put it in a buttered baking dish.
• Add salt, pepper, bay leaf and white wine.
• Bake at medium heat (180°C or 356°F) for half an hour.
• When finished, take the turbot out of its dish and keep it warm.
• Filter the juice with a chinois sieve, and reduce it over medium heat in a skillet.
• Meanwhile, mix the egg yolks and whipping cream. when the juice has been reduced to half of its original volume, add the previous mix to the boiling juice and whisk. You should obtain a creamy sauce. Season if needed.
• Coat the turbot with this sauce and serve warm.