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Turbot Poached with Pernod

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Submitted by malachi

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

4 4
FILLETS FILLETS TURBOT *
½ 237
PINT ML MILK *
1 1
EACH EACH PERNOD *
1 1
EACH EACH EGG YOLKS *
1 1
X X PARSLEY LEAVES
for garnish *
1 1
X X LEMON
for garnish *

Directions

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.

* not incl. in nutrient facts Arrow up button

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