1 (1 lb.) pkg. turbot fillet, thawed
1/2 c. chopped celery (optional)
4-5 tbsp. mayonnaise
2 tbsp. catsup
Salt and pepper

Boil turbot in salted water until it flakes easily, about 15 minutes. Flake and blend with remaining ingredients. Season to taste, add more mayonnaise if mixture is not moist enough. Chill about 2 hours. Serve on lettuce. Can be used as an appetizer or light luncheon dish when served with quartered hard-boiled egg wedges, tomato wedges and black, pitted olives.