Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
40 min
20 min
20 min
4 servings


  • 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


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Turbot with Summer Truffles

Recipe courtesy of Alex Bourdeas

Turbot with Watercress and Pickled Walnuts

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Turbot with Brown Butter and Capers

Recipe courtesy of Bobby Flay


Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here