Turbot poached with pernod

Yield: 4 Servings

Measure Ingredient
4 \N Fillets Fresh Turbot
½ pint Milk
1 \N Dessertspoon Pernod
\N \N Salt And Pepper
1 \N Egg Yolk
\N \N Parsley
\N \N Lemon


Wash the fish fillets and dry carefully. Meanwhile, heat the milk with the Pernod and seasonings, and simmer for about 10 minutes. Add the fillets.

Cover, and poach gently for 20 minutes. Remove fish. Strain liquid and beat in egg yolk. Return sauce to heat and stir until just beginning to thicken.

Pour over fish fillets. Serve garnished with parsley, and thin lemon sliced.

Recipe By : Old Magazine clipping from England Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 10:08:51 EDT From: erika metzieder <100627.3022@...>

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