Seafood skewers with lime hollandaise

title="Seafood skewers with lime hollandaise"
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• 0:20 Prep


• 0:10 Cook


• Makes 8


• Capable cooks

Kick off your carefree Christmas lunch with these tasty seafood skewers.

Featured in
Lime recipes, Prawn recipes

Ingredients

• 600g medium green prawns, peeled, deveined (tails intact)


• 2 x 125g Tassal skinless salmon fillets, cut into 3cm pieces


• 2 small limes, quartered

Lime hollandaise

• 1 teaspoon finely grated lime rind


• 1 tablespoon lime juice


• 1/2 teaspoon whole black peppercorns


• 2 egg yolks


• 150g unsalted butter, melted

Equipment

• You’ll need 8 pre-soaked bamboo skewers.

Method

• 
  
  
  Step 1
  
  
  
  
  Make Lime hollandaise: Combine lime rind, lime juice, peppercorns and 2 tablespoons cold water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, until liquid is reduced to 1 tablespoon. Strain mixture through a fine sieve into a medium heatproof bowl. Cool for 10 minutes. Whisk egg yolks into lime mixture. Set bowl over a medium saucepan of simmering water (see note). Whisk mixture over heat for 2 to 3 minutes or until thickened. Remove bowl from heat. Gradually whisk in melted butter in a thin, steady stream, whisking constantly until sauce is thick and creamy.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Thread prawns and salmon alternately onto skewers. Thread one lime wedge onto the end of each skewer. Season.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat a greased barbecue hot plate or chargrill on medium-high heat. Cook skewers for 2 to 3 minutes each side or until prawns are pink in colour and cooked through. Serve skewers with hollandaise.
  
  
  

Nutrition

• 1071 kj

  Energy




• 20g

  Fat Total




• 11g

  Saturated Fat




• 1g

  Fibre




• 19g

  Protein




• 172mg

  Cholesterol




• 195.6mg

  Sodium

All nutrition values are per serve

Notes

When whisking the egg mixture for the hollandaise, do not allow water to touch the base of the bowl. This prevents the mixture from over-heating and scrambling the eggs.

• Author: Cathie Lonnie


• Image credit: Andrew Young


• Publication: Super Food Ideas

Source: taste.com.au