Main ingredients
- Fish & Seafood
Ingredients
Method
Ingredients
Seafood brochettes:
- 300g Monkfish cut into 12 cubes
- 12 (150g) raw large tiger prawns
- 12 (200g) small sea scallops without roe
- 4 bay leaves
- 4 x 28cm skewer
Marinade:
- 2 tablespoons light olive oile
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon black pepper
- A little vegetable oil to grease the grill
White wine hollandaise:
- 125ml (½ cup) dry white wine
- 1 bay leaf
- 1 teaspoon peppercorns
- 3 egg yolks
- 175g (1½ sticks) butter
- 100ml (½ cup) fish stock reduced to 50ml (¼ cup) or 50ml (¼ cup) double strength fish stock from a cube
- Freshly squeezed lemon juice
- Salt and pepper
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Method
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1Oven 200°C/180°C fan forced
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2To make the brochettes
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3Thread seafood onto the skewers in equal proportions adding one bay leaf per brochette.
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4Mix together the olive oil, lemon juice and seasoning in a small bowl and brush onto the brochettes. Cover and leave to marinate in a cool place for 1 hour.
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5Hollandaise preparation
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6Place the white wine, bay leaf and peppercorns into a small pan and reduce to about 2 tablespoons. Strain the liquid into a small bowl and reserve. Clean the pan.
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7Fill a medium saucepan to about a ¼ full with water, set on the hob over a medium heat and bring to a gentle simmer. Place on a lid until required.
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8Heat the butter in the clean small pan until just melted. Set to one side.
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9To cook the brochettes
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10Place the empty grill over a medium heat on the hob and allow it to heat for several minutes. Do not add oil to the cold pan before heating. Test the grill temperature by dropping a few drops of cold water over the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready to use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt or cloth for gripping the cast iron handles at all times.
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11When the grill is ready, lightly brush with vegetable oil. Pat away any excess moisture from the brochettes using some kitchen paper and cook on the grill for 3-4 minutes without turning, once sealed and nicely bar marked, turn and cook the other side.
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12Place the cooked brochettes in a dish, cover and keep warm whilst making the hollandaise.
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13To make the hollandaise sauce
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14Whisk together the egg yolks and the reserved reduced white wine mixture in a large bowl.
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15Place the bowl over the just simmering water and whisk continuously and vigorously until thickened and the foam will make a trail.
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16Remove the bowl from the heated water and whisk in 2-3 tablespoons of the melted butter, return the bowl to the pan of hot water and whisk for 1 minute. Repaet this until all the butter has been incorporated. To prevent the outer edges cooking too quickly scrape the sides of the bowl as you whisk, this will keep all the sauce at the same temperature and prevent lumps. The end consistency should be like thick mayonnaise.
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17Add the reduced fish stock a little at a time whilst continuously whisking over the water. Season to taste with a squeeze of lemon juice, salt and pepper.
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18Pour into a warmed well insulated sauce jug or warmed individual small dishes and serve immediately with the cooked brochettes.