Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
Dinner
Turbot with Watercress and Pickled Walnuts
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 575
- Total Fat
- 40 g
- Saturated Fat
- 17 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 31 g
- Cholesterol
- 110 mg
- Sodium
- 992 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 575
- Total Fat
- 40 g
- Saturated Fat
- 17 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 31 g
- Cholesterol
- 110 mg
- Sodium
- 992 mg
Ingredients
Directions
- Put the turbot steaks in a pan with the onions and enough wine and stock to cover. Bring to a boil, then reduce the heat and 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 cup 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.
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