1. Clean the fish and cut it into 4 cm wide strips.
2. Peel the carrot, leek, onion and slice. Take a pot of water. Add all
　the vegetables, herbs, fishbone, black pepper, nutmeg and salt.
　Simmer for about 20 minutes.
3. Strain the soup, add the turbot and heat. When cooked, remove
　the fish and place on a plate.
4. Reduce the soup by half. Then whip in the egg yolk and cream
　until the soup begins to thicken, pour the thick soup onto the fish.
　Ready to serve.