Cut the salm into cubes and put very cooled (best to freeze slightly). Very cooled, grind with heavy cream and egg white in a cutter. Season with salt, cayenne pepper and juice of one lemon.
Cut the kohlrabi into small cubes and crisp in salted water. Fold the cold vegetable cubes into the fish mixture.
Butter the casserole dish, place the blanched sorrel leaves in the dish, shape the thin turbot fillets on top, season with salt and then spread the fish mixture in the dish. Close the tureen tightly and poach in a water bath at 80 °C for about 30 to 40 minutes.
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