Poached Turbot With Lemon And Vinegar

Ingredients

• 1 whole turbot
• 1 cup white wine vinegar
• 1 lemon, sliced
• Salt to taste
• 1 onion, sliced

Method

1. 1 Place the turbot in a large kettle. Add white wine vinegar, sliced lemon, salt, and sliced onions. Cover with water.
2. 2 Bring to a boil over gentle heat. Skim the surface frequently to remove impurities.
3. 3 Cook until the fish is done. Garnish with fresh lemon slices on top before serving.