Turbot Poached with Pernod

Turbot is one of the most prized flatfish in European kitchens, and this preparation treats it with the respect it deserves.

The fillets poach gently in milk simmered with Pernod, that iconic French anise liqueur, which perfumes the liquid with a subtle licorice warmth that pairs beautifully with the sweet, firm flesh of the fish.

Once the turbot is cooked through and flaky, the poaching liquid gets strained and thickened with a beaten egg yolk into a silky, pale sauce that coats every piece.

Garnish with fresh parsley and paper-thin lemon slices for a dish that belongs on a white tablecloth.

Chef Tips

• Poach gently; a bare simmer is what you want, not a rolling boil, so the delicate turbot doesn’t fall apart
• Temper the egg yolk by whisking a spoonful of hot liquid into it before adding it to the sauce, preventing scrambling
• Halibut or sole make excellent substitutes if turbot isn’t available at your fishmonger
• A splash of Pernod goes a long way; its anise flavor intensifies as the milk simmers