Monkfish and scallop skewer with seafood sauce
45 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Pimiento rojo
0.067 kg
Pimiento verde
0.067 kg
Sal
5.0 g
Aceite de oliva intenso
0.017 l
Sauce americaine
0.05 l
Squid ink sauce á la Carte
0.033 l
Cebolla
0.017 kg
Pimiento verde
0.007 kg
Ajo
0.033 ud
Tomato
0.007 kg
No. 4 frozen squid
0.003 kg
Squid ink
0.001 kg
Vino blanco
0.002 l
Harina floja
0.001 kg
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:
- Chop parsley and fry some of the leaves.
- Decorate the plate by drizzling a little black sauce.
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
103.28
kcal
Carbohydrates
4.19
g
Proteins
10.16
g
Lipids
4.72
g
Fiber
1.3
g
Saturates
0.87
g
Monounsaturated fatty acids
2.5
g
Polyunsaturated fatty acids
1.02
g
Cholesterol
26.93
mg
Calcium
77.49
mg
Iron
1.34
mg
Zinc
0.44
mg
Vitamin A
48.35
ug
Vitamin C
29.18
g
Folic acid
32.92
ug
Salt (Sodium)
483.11
mg
Sugars
2.92
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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