Turbot In Gravy

Preparation:

Preparation: Cook the fish in water with the vinegar, the chopped shallot, bay leaf, thyme, salt, pepper and parsley. Let it cook for 15 minutes, then remove it from the heat and put it in a pan, pouring all the sauce from the previous cooking over it and put it in the oven for 15 minutes. Drain the fish and put it on a tray; meanwhile prepare the sauce. Put 2 glasses of water, 1 pinch of salt, 1 of pepper in a saucepan and put on the heat to let it evaporate a little. Add 5 beaten egg yolks and blend over very low heat until it becomes a thick cream. After that, always whisk in the butter cut into pieces, salt, pepper, the juice of half a lemon and occasionally a little water. Serve the fish with the sauce on top and place the prawns previously boiled in water and the lemon slices all around.