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.