Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | 6-ounce turbot steaks |
4 ounces | Sliced onions |
¾ pint | Mixed white wine and fish |
\N \N | Stock |
12 \N | Pickled walnuts, plus extra |
\N \N | To garnish |
2 ounces | Butter |
\N bunch | Watercress, finely chopped |
\N \N | Salt |
\N \N | Black pepper |
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.
TWO FAT LADIES SHOW #FL1B04 DINNER