1. Shallow fry 10 x 200 g supremes of turbot in a pan in a little olive oil, then add 300 ml dry white wine, 300 ml fish stock, 50 g chopped dill and seasoning.
2. Cover with greaseproof paper and a lid and cook for 5 minutes.
3. Transfer the fish to a serving dish and reduce the cooking liquid by half, lightly thicken with 20 g diluted arrowroot and a liaison of 4 egg yolks, the grated zest and juice of 2 lemons and 225 ml cream.
4. Cook gently until it thickens, then pour over the fish and serve garnished with sprigs of dill.