Halibut Turbans Recipe

Instructions

1. Have 4 slices halibut cut 1/2 an inch thick; remove skin and bone, thus securing 16 fillets.
2. Dip in melted vegetable shortening; squeeze over juice of 1 lemon, little onion juice and sprinkle with salt and pepper.
3. Commencing with the widest end, roll each fillet into a "turban" and fasten by running through each vegetable shorteninged wooden skewer.
4. Bake 20 minutes, basting with hot stock, or vegetable shortening melted in hot water.
5. Arrange crown shape on serving dish.
6. Fill the center with boiled potato-balls, dressed with salt, vegetable shortening, and chopped parsley.
7. Serve with Hollandaise sauce.