Monkfish and scallop skewer with seafood sauce

90 min
Type of dish: Fish, Shellfish
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Monkfish 1.25 kg
Red pepper 0.05 kg
Green pepper 0.05 kg
Table salt 3.0 g
White asparagus 0.05 kg
Frozen mushrooms 0.05 kg
Parsley 15.0 g
Onion 0.027 kg
Carrots 0.007 kg
Leek 0.053 ud
Tomato 0.027 kg
Prawns 0.013 kg
Rice 0.008 kg
Fumet 0.2 l
Brandy 0.007 l
Table salt 1.0 g

For the brochette:

  • Clean the monkfish and cut into medallions.
  • Clean the mushrooms and grill the caps.
  • Chop the onion, green pepper and red pepper into cubes and blanch then rinse.
  • Assemble the brochette by alternating vegetables (onion, red pepper and green pepper) between two monkfish medallions, a scallop and a mushroom cap, previously cooked on a griddle.

For garnishes:

  • Stir fried vegetables: carrots, potatoes and courgettes, all cooked, sautéed with butter and sprinkled with parsley.
  • Peel and chop fresh white asparagus in julienne, sauté with scallops cut in julienne with mushroom confit.

For the American sauce.

For decoration:


  • Grill the skewers.
  • Sauté the vegetables in butter and add the parsley.
  • First add to the bottom of a plate the American sauce and place the brochette on top
  • Serve with vegetables and sautéed asparagus, scallops and mushrooms.
  • Decorate with parsley.
Nutritional information (1 portion)
Fiber 2.81 g
Saturates 1.73 g
Monounsaturated fatty acids 3.96 g
Polyunsaturated fatty acids 2.52 g
Cholesterol 72.04 mg
Calcium 151.83 mg
Iron 2.86 mg
Zinc 1.09 mg
Vitamin A 80.77 ug
Vitamin C 34.44 g
Folic acid 79.22 ug
Salt (Sodium) 466.62 mg
Sugars 5.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.