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Receta Dinner Turbot With Watercress And Pickled Walnuts

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Ingredientes

Cost per recipe $5.42 view details
  • 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

Direcciones

  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.

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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%
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