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