Turbot Salad ‘White Tower’

• 2 pounds turbot
• 1 quart water
• ½ pint

Cut turbot into slices about ½ inch thick and place in boiling salted water to which you have added milk to make fish white. Reduce heat so that water barely bubbles. It is important that the turbot cooks very slowly so that it does not lose its juices in the stock. When fish can be flaked with a fork, drain. Remove skin and bones while still warm. Dress immediately with olive oil, lemon juice