Clean, fillet and cut the turbot into cubes. Thoroughly wash spine and head, boil with shallot, garlic and thyme to obtain stock. Parboil shallot in water and season with oil and bay leaves, add cream and the stock. Boil for approximately 30 minutes and filter. Brown turbot cubes in oil, garlic and thyme. Cook Agnolotti ai Porcini, drain and stir fry with the shallot sauce. Finish the dish with roasted turbot and thyme tufts.