Dinner - Turbot with Watercress And Pickled Walnuts

Title:
Dinner - Turbot with Watercress And Pickled Walnuts

Yield:
1 servings

Categories:
Two,
Fat,
Ladies




Ingredients:





     4    6 ounce turbot steaks


     4 oz Sliced onions


   3/4 pt Mixed white wine and fish


          -stock


    12    Pickled walnuts; plus extra


          -to


          ; garnish


     2 oz Butter


     1 bn Watercress; finely chopped


          Salt


          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, 1/2 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


 


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