Recipe for Turbot with Watercress and Spring Onion Mayonnaise 
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Yield:
4
Ingredients:
Amount Ingredient
knob of butter
2 tbl olive oil
8 sm fillets of turbot weighing about 100g each
40 gm walnuts finely chopped
----------------- Watercress mayonnaise: ----------------
75 gm watercress very finely chopped
4 x spring onions very finely chopped
2 tbl parsley freshly chopped
6 tbl mayonnaise
Instructions:
Instructions: Aga equipment:
wire shelf on second set of runners in roasting oven

Stir all the watercress mayonnaise ingredients together in a bowl and season to taste.

Heat the butter and oil together in a large frying pan on the boiling platethen add the fish fillets and cook them skin side up for about 1 minute until just starting to brown the fillets will release easily when they are ready. Transfer them skin side down to a well buttered baking sheet then roast for a further 3 to 4 minutes in the roasting ovenuntil just cooked.

Add the chopped walnuts to any juices left in the frying pan and heat gently on the simmering plate until required.

Scatter the walnuts over the turbot and serve with a generous amount of the watercress mayonnaise.

New potatoes and a salad or stir fried mange touts with shreds of carrot would be ideal side servings.

Turbot is one of my favourite fish but it is very expensive so this is a dish for special occasions only. Alternatively you could use halibut steaks or large plaice fillets. A small turbot is referred to as a chicken turbot. If you live near the sea make friends with a fisherman.

Serves 4

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