Steamed Fish Parcels With Horseradish & Tartar Sauce Recipe
Ingredients
| 300g salmon fillet, skinned and cubed | ||
| 300g cod fillet, skinned and cubed | ||
| Scallops | 8 Large, deveined | |
| Grated zest | ||
| Juice of 1 lime | ||
| Knob of butter | ||
| Ground black pepper | 1 To taste | |
| Gherkins | 6 Medium, finely chopped | |
| Capers | 1 Tablespoon, chopped | |
| Half and Half | 200 Gram | |
| Parsley | 2 Tablespoon, chopped | |
| Dill | 2 Tablespoon, chopped | |
| Horseradish sauce | 1 Tablespoon | |
| Salt | To Taste | |
Directions
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.
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.
Chef
