|Chicken turbot||2 Pound (1 whole or a cut)|
Wipe the fish thoroughly and trim the fins.
Make an incision down the middle of the back, to lessen the possibility of the skin cra'cking; and rub the white side of the fish with a cut lemon to retain its whiteness.
Have ready a pan containing sufficient warm water to cover the fish, add salt to taste, put in the fish, bring gradually to near boiling-point, then simmer very gently for 15-20 min Drain the fish and dish up neatly.
Garnish with lobster coral, parsley and cut lemon, and serve with Hollandaise, anchovy or shrimp sauce.