Dinner – Turbot With Watercress And Pickled Walnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fat, Ladies, Two | 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 454
Calories From Fat: 406
Total Fat: 46.1g
Cholesterol: 121.9mg
Sodium: 301.6mg
Potassium: 189.9mg
Carbohydrates: 11.1g
Fiber: 2.1g
Sugar: 4.8g
Protein: 1.8g