Yield: 1 servings
|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|
|1 bunch||Watercress; finely chopped|
|\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.