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Recipe for :

Seafood en Brochette
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

36 uncooked king prawns
750g(1 1/2lb) scallops 12 bacon rashers
30g (1oz) butter, melted
2 teaspoons lemon juice
1 clove garlic, crushed

Mousseline Sauce:
1/3 cup white vinegar
4 whole black peppercorns
1 bay leaf
3 egg yolks
185g (6oz) butter, melted
1/2 cup thickened cream

Method
  • Shell and devein prawns, leaving tails intact, devein scallpos. Cut bacon into 8cm lengths. Wrap bacon around scallops, thread scallops and prawns alternately onto skewers.
  • Brush the seafood with combined butter, lemon juice and garlic. Grill or barbecue until prawns are cooked and bacon crispy.

Mousseline Sauce:

  • Combine the vinegar, peppercorns and bay leaf in saucepan, bring to the boil, boil rapidly, uncovered until reduced by half, strain, discard peppercorns and bay leaf. Blend or process egg yolks until combined, add half the hot bubbling butter gradually while motor is operating and mixture begins to thicken. Add cooled vinegar mixture gradually. Gradually add remaining butter to processor, continue processing until the mixture is thick.
  • Pour sauce into bowl, carefully fold in whipped cream. Serve grilled brochettes with boiled rice and mousseline sauce.

Note:
Make sauce as close to serving time as possible. It is unsuitable for re-heating. Soak wooden skewers in water for an hour before grilling.

Serves 4

Martin James

 
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