Это предварительный просмотр рецепта "Dinner Turbot With Watercress And Pickled Walnuts".

Рецепт Dinner Turbot With Watercress And Pickled Walnuts
by Global Cookbook

Dinner Turbot With Watercress And Pickled Walnuts
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Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.