Recipe By : Old Magazine clipping from England
Serving Size : 4 Preparation Time :0:35
Categories : Fish Silvia
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Fillets Fresh Turbot
1/2 Pint Milk
1 Dessertspoon Pernod
Salt And Pepper
1 Egg Yolk
To Garnish:
Parsley
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.
