Breton turbot braised in champagne with crayfish

This recipe is not for the faint hearted; it is for the more experienced cook, but needs to be included as it demonstrates the diversity of bistro cooking. To help you on your way in the kitchen (unless you are a dab hand at preparing fish) instruct and watch your fishmonger prepare the turbot into gleaming white, trimmed turbot steaks. Ask to keep all the trimmings, except the guts, for the stock.