Seafood Kebab with Tarragon Sauce

by Editorial Staff

These kebabs are made from fish, scallops and vegetables. Served seafood kebabs with tarragon sauce.

Servings: 4

Ingredients

  • Lemongrass (lemon grass) – 8 stems
  • Salmon, skinless fillet – 230 g
  • Scallops – 8 pcs.
  • Pearl onions (small) (peeled, blanched) – 8 pcs.
  • Bulgarian yellow pepper (diced) – 0.5 pcs.
  • Butter – 100 g
  • 1/2 lemon juice
  • Vermouth dry – 2 tbsp (30 g)
  • Fresh tarragon (chopped) – 5 g (1 teaspoon.)
  • Salt to taste
  • Ground white pepper – to taste
  • Paprika – to taste

Directions

  1. Switch on the oven with grill function to preheat to medium-high temperature.
  2. Cut off about 10 cm of the tops of each stem of lemongrass, and set aside the roots for further culinary masterpieces. Cut the bell pepper into 8 pieces.
  3. Cut the salmon fillet into 12 cubes of 2 cm in size. On the lemongrass stalks, string the salmon, scallops, onions and peppers in turn. Place the seafood kebabs on the grill rack.
  4. In a small saucepan, heat half the butter, add lemon juice and a pinch of paprika. Grease the kebabs with this flavoured oil and place on the grill, cook the seafood kebabs for about 2-3 minutes on each side, oiling every minute. Transfer the seafood kebabs to a plate.
  5. Pour the juice that flows during the preparation of kebabs into a saucepan, add vermouth, boil and boil to half of the total mass. Add the remaining butter to the saucepan and stir. Then add tarragon, salt and white pepper to taste into a saucepan. Pour this sauce over seafood kebabs.

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