Fillet the turbot (or have the dealer obtain it). Put the fillets in a cool place, cut out the gills. Clean the soup greens and cut into small pieces. Simmer the bones and soup greens in a saucepan with approx. 1 liter of water for 20 minutes, strain and reduce the resulting stock to approx. 1/4 liter. Gently pouch the fillets for about 5 minutes, remove and keep warm. Dissolve a small note of saffron threads in the stock.
Season the stock to taste with a spoonful of creme fraiche, white wine, salt and pepper.
If you want a thicker sauce, add a little creme fraiche.
Put the sauce on a warmed plate, arrange the fillets on top. Put on peeled and pitted tomato pieces for decoration.
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