Monkfish and scallop skewer with seafood sauce

45 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Monkfish 0.417 kg
Frozen scallop 0.133 kg
Red pepper 0.067 kg
Green pepper 0.067 kg
Table salt 5.0 g
Intense olive oil 0.017 l
Parsley 5.0 g
Onion 0.067 kg
Sauce americaine 0.05 l
Squid ink sauce á la Carte 0.033 l
See Recipe
Onion 0.007 kg
Carrots 0.002 kg
Leek 0.013 ud
Tomato 0.007 kg
Rice 0.002 kg
Prawns 0.003 kg
Fumet 0.05 l
Brandy 0.002 l
Table salt 0.25 g
Sunflower oil 0.001 l
See Recipe
Onion 0.017 kg
Green pepper 0.007 kg
Garlic, bulb 0.033 ud
Tomato 0.007 kg
No. 4 frozen squid 0.003 kg
Squid ink 0.001 kg
White wine 0.002 l
Plain flour 0.001 kg
Fumet 0.033 l
Table salt 0.033 g
Elaboration

For the skewer:

  • Clean the monkfish and cut into medallions.
  • Dice the onion, the green and red peppers into cubes of the same size and blanch. Then place in cold water.
  • Make the skewers. To do so, you will need to alternate the vegetables and the fish: onion, red and green pepper cubes. Then, on both sides of the skewer a monkfish medallion and a scallop.

For the American sauce

To decorate:

PLATING

  • Grill the skewer.
  • Place some American sauce in the middle of the plate and a skewer on top.
  • Decorate the plate with the fried parsley leaves.
Nutritional information (1 portion)
Energy
103.61
kcal
Carbohydrates
4.19
g
Proteins
10.23
g
Lipids
4.72
g
Sugars 2.92 g
Salt (Sodium) 484.38 mg
Folic acid 32.93 ug
Vitamin C 29.18 g
Vitamin A 48.38 ug
Zinc 0.45 mg
Iron 1.35 mg
Calcium 78.27 mg
Cholesterol 27.63 mg
Polyunsaturated fatty acids 1.02 g
Monounsaturated fatty acids 2.5 g
Saturates 0.87 g
Fiber 1.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.