Turbot With Watercress And Pickled Walnuts
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Turbot With Watercress And Pickled Walnuts
  Walnuts  
Last updated 6/12/2012 12:59:16 AM. Recipe ID 22204. Report a problem with this recipe.
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      Title: Turbot with watercress and pickled walnuts
 Categories: 
      Yield: 4 Servings
 
      4    6-ounce turbot steaks
      4 oz Sliced onions
    3/4 pt Mixed white wine and fish
           Stock
     12    Pickled walnuts, plus extra
           To garnish
      2 oz Butter
        bn 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 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, 1/2 pint
  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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Recipe ID 22204 (Apr 03, 2005)

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