King prawn, squid and monkfish rosemary skewers with squid ink pilaf rice and sorrel cream sauce

July 14th, 2017 Posted by Blog, Recipes No Comment yet

Here you’ll find Yves’ second ‘terroir’ dish that he has created to celebrate Bastille Day. With delicious king prawns, squid and monkfish it’s the perfect main to share with friends and family whether you celebrate this special day or not.

King prawn, squid and monkfish rosemary skewers with squid ink pilaf rice and sorrel cream sauce

King prawn, squid and monkfish rosemary skewers with squid ink pilaf rice and sorrel cream sauce

Serves 6

  • 12 rosemary stems as skewers
  • 12 king prawns
  • 12 pieces of monkfish, 60g/70g each piece
  • 12 small squid
  • Salt/pepper
  • 2 shallots
  • 100g butter
  • 200g sorrel leaves
  • 40cl double cream
  • 240g Arborio rice
  • 20cl dry white wine
  • 70cl fish stock
  • 10g squid ink
  • 10cl olive oil

Assemble together 1 prawn, piece of monkfish and squid on each skewer, add salt and pepper and marinate in olive oil. Leave it to rest in the fridge.

Finely chop 1 shallot, put it in a pan with 50g butter, add the sorrel and leave to cook for a few minutes then add the cream, salt and pepper and leave it to simmer for 15mins. Use a blender to mix the whole, and keep it warm in a saucepan.

Chop the second shallot and put it in a pan with the remaining butter, add the rice. Stir and add the white wine. Cook the rice until the wine has fully evaporated, then add the fish stock. Cover the pan with a lid and leave the rice to simmer until the stock has been fully absorbed. Add the squid ink to the rice and stir until a uniform colouration is obtained. Keep warm.

Use a BBQ or grill to cook the skewers for 3mins on each side.

On a plate, put the rice in the middle using a 10cm diameter pastry cutter. On top, lay in place 2 skewers as a cross. Add the sorrel sauce all around the rice and skewers.

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