Steamed Fish Parcels With Horseradish & Tartar Sauce Recipe


MethodMain Ingredient


 Salmon fillet300 Gram, skinned and cubed
 Cod fillet300 Gram, skinned and cubed
 Scallops8 Large, deveined
 Lime1 , zest grated and juiced
 Butter25 Gram (Knob Of)
 Salt To Taste
 Freshly ground black pepper To Taste
 Gherkins6 Medium, finely chopped
 Capers1 Tablespoon, drained and chopped
 Half fat creme fraiche7 Ounce (200 Gram)
 Chopped fresh parsley2 Tablespoon
 Chopped fresh dill2 Tablespoon
 Horseradish sauce1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1546 Calories from Fat 682

% Daily Value*

Total Fat 76 g116.7%

Saturated Fat 15.4 g76.8%

Trans Fat 0 g

Cholesterol 451 mg

Sodium 4157.1 mg173.2%

Total Carbohydrates 28 g9.2%

Dietary Fiber 5.3 g21%

Sugars 3 g

Protein 174 g348%

Vitamin A 130.8% Vitamin C 149.4%

Calcium 34.5% Iron 53.3%

*Based on a 2000 Calorie diet


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.