Turbot with watercress and pickled walnuts

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.


Similar recipes