Monkfish kebabs with lime and dried fruits
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Boned monkfish; trimmed |
| 125 | millilitres | Dry white wine |
| 3 | tablespoons | Shallots; chopped |
| 4 | teaspoons | Tarragon vinegar |
| 75 | grams | Unsalted butter |
| Salt and pepper | ||
| 100 | grams | Dried apricots |
| 100 | grams | Dried prunes |
| Juice and zest of 2 limes | ||
| Clarified butter to cook | ||
Directions
Blanch the lime zest (julienne) and cool.
Dice the monkfish approximately 11/4 inch square. Slice a lime thinly.
Place a prune, then an apricot, followed by a piece of monkfish and a slice of lime on to a lightly buttered skewer and repeat the process until full.
Combine the white wine, shallots and vinegar in a wide saucepan and reduce by half. Strain into a smaller saucepan.
Bring back to the boil, then add the cream and reduce by half once more.
Remove from the heat and whisk in the butter, and the juice of 1 lime.
Melt the butter in a pan, season the brochetta and cook for approximately 11/2 minutes on each of the two wide sides, serve with the sauce and blanched zest and coriander leaves.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.