Preheat oven to 190c.
Sauté the crayfish heads in the groundnut oil until they darken. Add the tomato paste and sauté again for a few minutes.
Deglaze the pan with the cognac and white wine and reduce by half. Add the cepes and their water along with enough water to cover the shells completely.
Bring to the boil and simmer for 15 minutes. Season the filets of turbot and dab them with butter. Bake for 10 minutes.
Strain and reduce the crayfish and cepe stock by half. Add the cream and boil again. Add the crayfish and warm through. Heat the vegetables through in a little water and butter.
Place the turbot in deep plates. Spoon over the crayfish and sauce and surround with the vegetables. Scatter a little chervil over and serve.
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