Yield: 4 servings
|4 \N||6-ounce turbot steaks|
|4 ounces||Sliced onions|
|¾ pint||Mixed white wine and fish|
|12 \N||Pickled walnuts, plus extra|
|\N \N||To garnish|
|\N 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.
TWO FAT LADIES SHOW #FL1B04 DINNER