4 fresh or frozen fish fillets
1 (10 oz.) pkg. frozen broccoli spears
2 sm. carrots, quartered lengthwise
1 tbsp. butter
1/2 tsp. dried dill weed
1/4 tsp. salt
2 lemon slices, halved
1/4 c. whipping cream
1/4 c. mayonnaise

Thaw fish, if frozen. In saucepan cook broccoli and carrots in small amount of boiling water about 5 minutes or until crisp-tender; drain. Dot fish fillets with butter; 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 until fish flakes easily when tested with a fork. Meanwhile, whip cream until soft peaks form; fold in mayonnaise. Pass sauce with fish. Makes 4 servings.