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.
