Galia Sauce for Turbot

• 2 small ripeGalia melons
• a few lemon verbena leaves
• 1 tbls (double) cream

Remove the flesh from the melons and liquidize it with the verbena leaves. Transfer to a stainless steel saucepan and reduce until pulpy. Add the double cream and the peppercorns, reduce a little, then add the egg yolk and beat in the butter a little at a time. Season with lemon juice and salt.

Cook the turbot by poaching in simmering salted water for 12 minutes, or until tender. Remove