"Gourmand's corner
Sunday, December 3, 2006
Poached Turbot with Morels:
Ingredients:4 turbot fillets, with their skin on salt and chili powder 1 small bunch of chives
For making court bouillon: 1 carrot, sliced 1 onion, chopped 1 whole garlic clove 1 bouquet garni (parsley, thyme and bay leaves)salt and chili powder 1/2 lemon 1/2 orange a few black pepper corns 1 piece of celery 1 liter water "
More:Gourmand's corner - Turkish Daily News Dec 03, 2006