Monkfish and scallop skewer with seafood sauce
45 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
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
Sauce americaine
0.05 l
Squid ink sauce á la Carte
0.033 l
Leek
0.013 ud
Tomato
0.007 kg
Rice
0.002 kg
Langoustine
0.003 kg
Table salt
0.25 g
Sunflower oil
0.001 l
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:
- 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
103.61
kcal
Carbohydrates
4.19
g
Proteins
10.23
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
27.63
mg
Calcium
78.27
mg
Iron
1.35
mg
Zinc
0.45
mg
Vitamin A
48.38
ug
Vitamin C
29.18
g
Folic acid
32.93
ug
Salt (Sodium)
484.38
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.
Needed recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed