Turbot Poached with Pernod

• 4 fillets turbot
• 1/2 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

1. Wash the fish fillets and dry carefully.
2. Meanwhile, heat the milk with the Pernod and seasonings, and simmer for about 10 minutes.
3. Add the fillets.
4. Cover, and poach gently for 20 minutes.
5. Remove fish.
6. Strain liquid and beat in egg yolk.
7. Return sauce to heat and stir until just beginning to thicken.
8. Pour over fish fillets.
9. Serve garnished with parsley, and thin lemon sliced.

turbot, milk, pernod, salt, egg yolks, parsley, lemon

Taken from recipeland.com/recipe/v/turbot-poached-pernod-38408 (may not work)