Steamed Fish Parcels With Horseradish & Tartar Sauce
|Salmon fillet||300 Gram, skinned and cubed|
|Cod fillet||300 Gram, skinned and cubed|
|Scallops||8 Large, deveined|
|Lime||1 , zest grated and juiced|
|Butter||25 Gram (Knob Of)|
|Freshly ground black pepper||To Taste|
|Gherkins||6 Medium, finely chopped|
|Capers||1 Tablespoon, drained and chopped|
|Half fat creme fraiche||7 Ounce (200 Gram)|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh dill||2 Tablespoon|
|Horseradish sauce||1 Tablespoon|
Prepare 4 pieces of greaseproof paper or baking parchment, each 25cm (10in) square.
Divide the fish and scallops among the papers, drizzle over the lime juice, dot over some butter, and season well.
Fold up the pieces of paper to make parcels .
Put the fish parcels in a steamer over a pan of simmering water, cover, and steam for 5-6 minutes, until cooked.
Meanwhile, mix together all the sauce ingredients and pour into a bowl or sauce boat.