Monkfish and scallop skewer with seafood sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Monkfish
1.25 kg
Frozen scallop
0.1 kg
Natural mushrooms
0.1 kg
Red pepper
0.05 kg
Green pepper
0.05 kg
Table salt
3.0 g
Intense olive oil
0.025 l
Sauce americaine
0.2 l
White asparagus
0.05 kg
Frozen mushrooms
0.05 kg
Elaboration
For the brochette:
- Clean the monkfish and cut into medallions.
- Clean the mushrooms and grill the caps.
- Chop the onion, green pepper and red pepper into cubes and blanch then rinse.
- Assemble the brochette by alternating vegetables (onion, red pepper and green pepper) between two monkfish medallions, a scallop and a mushroom cap, previously cooked on a griddle.
For garnishes:
- Stir fried vegetables: carrots, potatoes and courgettes, all cooked, sautéed with butter and sprinkled with parsley.
- Peel and chop fresh white asparagus in julienne, sauté with scallops cut in julienne with mushroom confit.
For the American sauce.
For decoration:
- Chopped parsley and fried parsley leaf.
SETTING UP
- Grill the skewers.
- Sauté the vegetables in butter and add the parsley.
- First add to the bottom of a plate the American sauce and place the brochette on top
- Serve with vegetables and sautéed asparagus, scallops and mushrooms.
- Decorate with parsley.
Nutritional information (1 portion)
Energy
277.75
kcal
Carbohydrates
18.65
g
Proteins
28.09
g
Lipids
9.18
g
Fiber
5.0
g
Saturates
1.76
g
Monounsaturated fatty acids
3.97
g
Polyunsaturated fatty acids
2.64
g
Cholesterol
72.04
mg
Calcium
177.82
mg
Iron
3.46
mg
Zinc
1.37
mg
Vitamin A
561.48
ug
Vitamin C
50.54
g
Folic acid
91.52
ug
Salt (Sodium)
496.56
mg
Sugars
10.15
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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