Dinner - turbot with watercress and pickled walnuts

Yield: 1 servings

Measure Ingredient
4 \N 6 ounce turbot steaks
4 ounces Sliced onions
¾ pint Mixed white wine and fish stock
12 \N Pickled walnuts; plus extra to
\N \N ; garnish
2 ounces Butter
1 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.

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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