Monkfish and scallop skewer with seafood sauce

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.