TUMBOT

Sozk half an hour before cooking, use enough milk to cover fish. Bake in
greased baking dish.

Turbot - 4 1b per serving _ Green onions
Salt and lemon pepper ~ Milk = enough to cover bottom of pan

Bake at 400°F until tender. Last five minutes cover with grated Cheddar cheese
and bake for 5 minvtes or until] melted. Serve.

POACHED FISH
"Boiled" fish is misnamed, because water in which delicate fish is cooked
should never be allowed to boil, just to simmer, Use thick fish fillets,
steak or whole fish - wash or wipe clean - the fish keeps a better shape if
it is tied in parchment paper or cheesecloth, or alternately placed in a
wire or perforated basket.
Prepare boiling seasoned water or a court bouillon (see folowing recipe).
‘Allow 4 to 1 quart for each pound of fish. Court bouilton is'a highly seasoned
flavorful liquid for cooking fish, For a more mildly seasoned liquid, add to
the boiling water 1 or 2 slices of onion, a few cloves and peeperterne, a
small piece of bay leaf and 1 to 2 teaspoons salt.
Place fish in boiling water or court bouillon, cover, and reduce heat - then
simmer 10 to 20 minutes, or until it is tender. (If fish is whol¢, allow 8
to 10 minutes per pound).
Drain - keep cooking liquid for soups and sauces. Can be served with parsley

butter or any fish sauce - or use as directed in any other recipe for cooked
fish.

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