Rinse and scrub oyster shells before cooking. Place in boiling water and drain on papertowels to cool. Puree the turbot with creme fraiche, egg, salt and pepper. Arrange the smoked salmon slices next to each other and spread with a thin coat of the turbot mousse. Place two oysters on each slice of salmon, roll up tightly and roll in the bread crumbs.
For the salad: Cut the fennel into individual segments, remove the hard fibers and cut into fine strips. Mix half of safflower oil with half of the champagne vinegar, season with salt and pour over the fennel. Set aside to infuse. Blanch the tomatoes for a few seconds, peel, quarter, core and cut into strips. Mix with the fennel. Arrange the salad on 4 plates.
For the vinaigrette: Heat a frying pan and bring lobster stock to a boil and let cool. Combine with the rest of the champagne vinegar, safflower oil and half of the lobster roe. Stir. Season with salt, pepper and sugar syrup.
Heat the butter or oil to 170°C (approximately 325°F) and fry the remaining oysters. Drain on papertowels and place on the salads. Drizzle the salads with vinaigrette and sprinkle the remaining roe over the dish. Serve garnished with dill and chervil.