*  Exported from  MasterCook  *

                       Turbot Poached With Pernod~

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.

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