Ingredients to make Monkfish and prawn skewers with American sauce:
- 16 monkfish medallions
- 16 prawns
- 16 dwarf tomatoes
- coarse salt
- sweet and spicy paprika
- 1 dl of extra virgin olive oil
- 8 medium size skewers
- For the American sauce:
- 250g onion
- 200g carrot
- 2 reads
- 200g fresh tomato
- 40g of rice
- Prawn heads and shells
- ½ glass of brandy
- salted
How to make Monkfish and prawn skewers with American sauce:
- The American sauce is the first thing we should start making.
- To do this, we poach the onion and carrot cut into julienne strips (thin strips) over a low heat.
- About 45 minutes later, when they are half poached, we introduce the sliced leek.
- Let cook for about half an hour more and introduce the chopped tomato, letting the whole cook for about 20 more minutes.
- Add the previously sautéed shells and flambé with the brandy.
- Add the rice, sauté the whole, wet with the fumet (fish broth) and let cook covered for about 20 more minutes.
- Blend with a blender and then strain 2 times so that no shellfish gets through.
- Season with salt and reserve to later season the monkfish and prawn skewers.
- To assemble the skewers: Peel the raw prawns and reserve the shells and heads for the willow.
- Says the monkfish.
- Cut the tomatoes in half
- We thread the different products on a skewer interspersing baby tomatoes, monkfish and prawns (you can add other elements such as mushrooms, green pepper…).
- Place them in a frying pan or griddle over high heat for 2 minutes and turn so that they cook on both sides.
- We can also cook the skewers if we put them in the oven at 200ºC for 10 minutes.
