Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

TWO FAT LADIES SHOW #FL1B04 DINNER

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