A light and easy fish dish ideal for Saturday afternoon lunch
Ingredients900g very firm-fleshed white fish
2 lemons, quartered
1 bay leaf
1 pinch peppercorn
For the Sauce
1/2 cup mayonnaise
1 tablespoon ketchup
1/2 teaspoon horseradish
2 -3 teaspoons pickle relish (sweet or dill)
1 pinch salt
1 pinch pepper
MethodPut fish, lemon quarters, bay leaf and peppercorns in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium and cook until fish is just done, 10 minutes or less. (Fish must be firm to hold sauce.) Remove fish from liquid to a shallow bowl or platter. Let fish cool completely.
Meanwhile, make sauce. Pour over completely cooled fish and gently fold in to keep fish in large chunks.
In bowl, whisk all ingredients together and pour over cooked, cooled fish.
Less than 10 mins preparation time
About 10 minutes cooking time