Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Turbot with Watercress and Pickled Walnuts

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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


Black pepper


  1. 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.
  2. 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.