Monkfish and pumpkin skewers with American sauce

60 min
Type of dish: Finger foods
Temperature: Hot
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 0.033 kg
Onion 0.083 kg
Pumpkin 0.083 kg
Red pepper 0.017 kg
Green pepper 0.017 kg
Parsley 5.0 g
Onion 0.011 kg
Carrots 0.003 kg
Leek 0.022 ud
Tomato 0.011 kg
Prawns 0.006 kg
Rice 0.003 kg
Fumet 0.083 l
Brandy 0.003 l
Table salt 0.417 g
Onion 0.025 kg
Green pepper 0.01 kg
Garlic, bulb 0.05 ud
Tomato 0.01 kg
No. 4 frozen squid 0.005 kg
Squid ink 0.001 kg
White wine 0.003 l
Plain flour 0.002 kg
Fumet 0.05 l
Table salt 0.05 g
Elaboration

For the skewer:

  • Clean the monkfish and cut it into medallions.
  • Dice the onion, green and red peppers and squash into cubes of equal size.
  • Make the skewers. Alternating the vegetables with the fish : onion and squash cubes ( previously blanched), red and green pepper.

For 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 and the black sauce.
Nutritional information (1 portion)
Fiber 1.73 g
Saturates 0.62 g
Monounsaturated fatty acids 1.34 g
Polyunsaturated fatty acids 0.9 g
Cholesterol 25.9 mg
Calcium 89.17 mg
Iron 1.43 mg
Zinc 0.41 mg
Vitamin A 50.54 ug
Vitamin C 22.14 g
Folic acid 43.85 ug
Salt (Sodium) 180.49 mg
Sugars 3.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.