Summary

Ingredients

• 125 g salmon fillet (s)
• 200 g fish, (monkfish / frofish)
• 140 g sole (s) fillet
• 120 g shrimp (s), without shell
• 4 teaspoons olive oil
• 1 tablespoon lemon juice
• 1 ml Worcestershire sauce
• salt and pepper
• 1 tablespoon parsley, chopped
• 0.5 ½ handful mushrooms, dried (shjitake mushrooms)
• 200 g broccoli
• 2 tomato (s)
• 10 olives, green with paprika filling
• 1 orange (s)
• 1 kiwi (s)

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Instructions

1. Cut the salmon and monkfish into pieces and place in a bowl with the sole fillets and prawns.
2. Mix the oil, lemon juice, Worcester sauce, salt, pepper and parsley and pour over the fish. Let the fish marinate in the refrigerator for about 1 hour.
3. Soak the shiitake mushrooms in water. Divide broccoli into florets and blanch in salted boiling water. Cut the tomatoes into pieces and halve the olives. Fillet the orange and slice the kiwi.
4. Soak 4 wooden skewers in water.
5. Roll up sole fillets and place on the skewers with the remaining ingredients.
6. Cook the fish skewers on the grill for about 10 minutes while turning. Brush the remaining marinade several times.
7. 1 skewer has 4.5 p.