Grilled Salmon Steak, Monkfish and Prawn with Saffron Sauce Recipes

Grilled Salmon Steak, Monkfish and Prawn with Saffron Sauce Recipes

SERVES 4

  • 350G (12oz) SKINLESS, BONELESS SALMON STEAK

  • 350G (12oz) SKINLESS, BONELESS MONKFISH

  • 16 LARGE RAW PRAWNS

  • 4 TABLESPOONS SUNFLOWER OIL

  • 8 TABLESPOONS CHOPPED FRESH CHERVIL

  • SAFFRON SAUCE

  • 1 TABLESPOON SUNFLOWER OIL

  • 2 SHALLOTS, FINELY CHOPPED

  • 550ML (20 FL OZ) DRY WHITE WINE

  • 1/2 TEASPOON SAFFRON THREADS, SOAKED IN 2 TABLESPOONS BOILING WATER

  • 300ML (10FL OZ) SINGLE CREAM

  • 2 TABLESPOONS CHOPPED FRESH CHERVIL

  • 2 TABLESPOONS CHOPPED FRESH CHIVES

  1. Cut salmon and monkfish into 16 chunks each. Place fish and prawns in a shallow glass dish.

  2. To make marinade, mix sunflower oil with chopped chervil and season with salt and pepper. Pour over seafood and toss to coat evenly. Cover and refrigerate for 2 hours.

  3. To make saffron sauce, heat oil in a saucepan and saute shallots for 3 minutes. Add wine and saffron with water, bring to the boil and boil steadily for 10-12 minutes, until liquid has reduced to about one quarter of its original amount.

  4. Add cream and reduce again for 4-5 minutes. Add chervil, chives and seasoning and heat for a further 30 seconds. Set aside.

  5. Remove fish and prawns from marinade, reserving marinade for basting, and divide them equally between 8 skewers. Cook on the oiled rack of a prepared barbecue for 8-10 minutes, turning and brushing with marinade.

  6. Reheat sauce and serve this Grilled Salmon Steak, Monkfish and Prawn with Saffron Sauce Recipes at once with brochettes.

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