| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish, Silvia |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fillets Fresh Turbot |
| 1/2 |
pt |
Milk |
| 1 |
|
Dessertspoon Pernod |
|
|
Salt And Pepper |
| 1 |
|
Egg Yolk |
|
|
Parsley |
|
|
Lemon |
INSTRUCTIONS
TO GARNISH
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.
Recipe By : Old Magazine clipping from England
Posted to EAT-L Digest 17 October 96
Date: Fri, 18 Oct 1996 10:08:51 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
A Message from our Provider:
“You’re never too old for God”