Dinner - turbot with watercress and pickled walnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6 ounce turbot steaks | |
| 4 | ounces | Sliced onions |
| ¾ | pint | Mixed white wine and fish stock |
| 12 | Pickled walnuts; plus extra to | |
| ; garnish | ||
| 2 | ounces | Butter |
| 1 | bunch | Watercress; finely chopped |
| Salt | ||
| Black pepper | ||
Directions
Put the turbot steaks in a pan with the onions and enough wine and stock to cover. Bring to a boil, then poach gently for 15 minutes. Remove the fish to a serving dish and keep warm. Strain the liquid and reserve.
Mash the pickled walnuts. Combine them with the butter, ½ pint wine/stock mixture and the chopped watercress. Season. Bring to a boil and simmer for a few minutes. Pour this sauce over the fish, garnish with pickled walnut halves and serve.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1B04 Converted by MM_Buster v2.0l.
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