Dinner Turbot With Watercress And Pickled Walnuts Recipe
Servings: 1
Ingredients
- 4 x 6 oz turbot steaks
- 4 ounce Sliced onions
- 3/4 pt Mixed white wine and fish stock
- 12 x Pickled walnuts, plus extra to garnish
- 2 ounce Butter
- 1 bn Watercress, finely minced Salt Black pepper
Directions
- Put the turbot steaks in a pan with the onions and sufficient wine and stock to cover. Bring to a boil, then poach gently for 15 min. Remove the fish to a serving dish and keep hot. Strain the liquid and reserve.
- Mash the pickled walnuts. Combine them with the butter, 1/2 pint wine/stock mix and the minced watercress. Season. Bring to a boil and simmer for a few min. Pour this sauce over the fish, garnish with pickled walnut halves and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 525g | |
| Calories 812 | |
| Calories from Fat 464 | 57% |
| Total Fat 53.14g | 66% |
| Saturated Fat 29.83g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 350mg | 15% |
| Potassium 568mg | 16% |
| Total Carbs 20.71g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.44g | 5% |
| Protein 3.55g | 6% |
