Fillet of Turbot

Rub the salmon through a sieve and mix on ice with salt, pepper and the egg yolks. Chill well and gradually stir in enough cream to make light, rather soft forcemeat-about 3/4cup/1/3pt/210ml cream will be required.

Skin the fillets of turbot, flatten slightly and season. Spread each fillet with salmon forcemeat to a thickness of 1cm/1/2in fold over and arrange in a well-greased fireproof dish. Pour in the white wine and a little fish stock, cover with buttered paper and poach in the oven.

When cooked, remove and keep hot in a little stock, covered with buttered paper. Reduce the rest of the stock and cream to a thick sauce, flavour with lemon juice, check the taste and strain through a cloth.

Drain the fish, cut in slices, coat with sauce and garnish with the lobster medallions and truffle slices. Coat the mussels and prawns with egg white and breadcrumbs, deep-fry in a hot fat until golden, and serve separately.