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Preparation time: 30 minutes
Cooking time: 8 minutes
Ingredients (for 4 people) :
- 300g monkfish cut into 12 cubesMethod: Thread the seafood onto the skewers in equal proportions adding one bay leaf per brochette.
- 12 raw large tiger prawns
- 12 small sea scallops without roe
- 4 bay leaves
For the marinade:
- 2 tbsps light olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
- ½ teaspoon black pepper
- A little vegetables oil to grease the grill
White wine hollandaise:
- 125ml dry white wine
- 1 bay leaf
- 1 tsp peppercorns
- 3 egg yolks
- 175g butter
- 100ml fish stock reduced to 50ml
- 50ml double strength fish stock from a cube
- Freshly squeezed lemon juice
- Salt and pepper
Mix together the olive oil, lemon juice and seasoning in a small bowl and brush onto the brochettes. Cover and leave to marinate in a cool place for 1 hour.
To start preparing the hollandaise sauce, place the white wine, bay leaf and peppercorns into a small pan and reduce to about 2 tablespoons. Strain the liquid into a small bowl and reserve.
Fill a medium saucepan to about a ¼ full with water, set on the hob over a medium heat and bring to a gentle simmer. Place on a lid until required.
Heat the butter in a small pan until just melted. Set to one side.
When the grill of the barbecue is sizzling hot, lightly brush the bars with vegetable oil. Pat away any excess moisture from the brochettes using some kitchen paper and cook on the grill for 3-4 minutes without turning. Once sealed and nicely marked by the bars, turn and cook the other side.
Place the cooked brochettes in a dish, cover and keep warm whilst making the hollandaise.
To make the hollandaise sauce, whisk together the egg yolks and the reserved reduced white wine mixture in a large bowl.
Place the bowl over the just simmering water and whisk continuously and vigorously until thickened and the foam will make a trail.
Remove the bowl from the heated water and whisk in 2-3 tablespoons of the melted butter. Return the bowl to the pan of hot water and whisk for 1 minute. Repeat this until all the butter has been incorporated. The end consistency should be like thick mayonnaise.
Add the reduced fish stock a little at a time whilst continually whisking over the water. Season to taste with a squeeze of lemon juice, salt and pepper.
Pour into a warmed jug and serve immediately with the cooked brochettes.