Steamed Minted Whiting with Soured Cream

Steamed Minted Whiting with Soured Cream

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Servings: 4
Calories: 279


  • 4 whiting fillets skinned
  • 1 bunch mint
  • 5 floz soured cream
  • 1/2 lemon
  • Freshly ground black pepper
  • a little oil
  • freshly grated nutmeg
  • Pinch of salt


  • Wash the fish and pat dry with kitchen paper. Finely chop 1 tablespoon mint leaves and stir into the soured cream - add a little squeeze of lemon juice and a grinding of pepper to taste.
  • Cut out and lightly oil four sheets of aluminium foil large enough to parcel up each fillet.
  • Lay a fillet on each sheet, season lightly with a grating of nutmeg, a pinch of salt and a grinding of pepper, and sprinkle over a few bruised mint leaves and a squeeze or two of lemon juice.
  • Bring up the edges of the foil and crimp into loose parcels. Steam for 8 to 10 minutes, accordingto the thickness of the fillets.
  • Meanwhile, gently warm the soured cream and mint mixture in a small pan, it should be just lukewarm.
  • The fish can be served in their parcels on warm plates — neatly fold back the foil and pour the lukewarm soured cream mixture around the fillets so that it mingles deliciously with the cooking juices.
  • Garnish with whole mint leaves and serve at once.
Calories: 279 kcal
Carbohydrates: 2 g
Protein: 42 g
Fat: 10g
Saturated Fat: 5 g
Cholesterol: 171 mg
Sodium: 193 mg
Potassium: 635 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 470 IU
Vitamin C: 8 mg
Calcium: 153 mg
Iron: 1 mg
Ingredients Fish & Seafood, Whiting
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