| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Two, Fat, Ladies |
1 |
servings |
INGREDIENTS
| 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 |
| 1 |
bn |
Watercress; finely chopped |
|
|
Salt |
|
|
Black pepper |
INSTRUCTIONS
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.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1B04
Converted by MM_Buster v2.0l.
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