Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

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

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.

Cook's Note

*available online.

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