Turbot Poached with Pernod
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | fillets |
turbot
|
* |
| ½ | Pint |
milk
|
*
|
| 1 | each |
pernod
|
* |
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
| 1 | x |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | fillets |
turbot
|
* |
| 237 | ml |
milk
|
*
|
| 1 | each |
pernod
|
* |
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
| 1 | 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.
