TURBOT WITH WATERCRESS AND PICKLED WALNUTS

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Turbot with Watercress and Pickled Walnuts image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

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.

Steps:

  • 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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