Broccoli And Dish Bundles Recipe
Ingredients
| Fish fillets | 4 , frozen | |
| 1 10-ounce package frozen broccoli spears | ||
| 2 small carrots, quartered lengthwise | ||
| Butter/Margarine | 1 Tablespoon | |
| Dill weed | 1/3 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| Lemon slices | 2 , halved | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
Directions
Thaw fish, if frozen.
In saucepan cook broccoli and carrots in small amount of boiling water about 5 minutes or till crisp-tender; drain.
Dot fish fillets with butter or margarine; sprinkle with dill and salt.
Place broccoli and carrots across fish fillets; roll up fish around vegetables and fasten with wooden picks.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Arrange fillets on rack; top each with a half lemon slice.
Cover wok and steam 12 to 15 minutes or till fish flakes easily when tested with a fork.
Meanwhile, whip cream till soft peaks form; fold in mayonnaise.
Pass sauce with fish.
In saucepan cook broccoli and carrots in small amount of boiling water about 5 minutes or till crisp-tender; drain.
Dot fish fillets with butter or margarine; sprinkle with dill and salt.
Place broccoli and carrots across fish fillets; roll up fish around vegetables and fasten with wooden picks.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Arrange fillets on rack; top each with a half lemon slice.
Cover wok and steam 12 to 15 minutes or till fish flakes easily when tested with a fork.
Meanwhile, whip cream till soft peaks form; fold in mayonnaise.
Pass sauce with fish.
Chef
