Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Turbot with Watercress and Pickled Walnuts
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 575
- Total Fat
- 40
- Saturated Fat
- 17
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 31
- Cholesterol
- 110
- Sodium
- 992
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
4 (6-ounce) turbot steaks
4 ounces sliced onions
3/4 pint (3 cups) mixed white wine and fish stock
12 pickled walnuts, plus extra to garnish*
2 ounces butter
Bunch of watercress, finely chopped
Salt
Black pepper
*available online.
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.