You are here

Steamed Fish Parcels With Horseradish & Tartar Sauce

Diabetic.Foodie's picture
  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)
  Salt To Taste
  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.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (15 votes)