Ingredients

• 4 (6-ounce) turbot steaks
• 4 ounces sliced onions
• 3/4 pint (3 cups) mixed white wine and fish stock
• 12 pickled walnuts, plus extra to garnish*
• 2 ounces butter
• Bunch of watercress, finely chopped
• Salt
• Black pepper
• *available online.

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Instructions

1. Put the turbot steaks in a pan with the onions and enough wine and stock to cover. Bring to a boil, then reduce the heat and poach gently for 15 minutes. Remove the fish to a serving dish and keep warm. Strain the liquid and reserve.
2. Mash the pickled walnuts. Combine them with the butter, 1 cup 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.