Turbot Poached with Pernod

4 Fillets Fresh Turbot
1/2 pt Milk
1 Dessertspoon Pernod
Salt And Pepper
1 Egg Yolk
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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