Turbot with watercress and pickled walnuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6-ounce turbot steaks | |
| 4 | ounces | Sliced onions |
| ¾ | pint | Mixed white wine and fish |
| Stock | ||
| 12 | Pickled walnuts, plus extra | |
| To garnish | ||
| 2 | ounces | Butter |
| bunch | Watercress, finely chopped | |
| Salt | ||
| Black pepper | ||
Directions
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