Cooks in: 40mins
Levels: Medium
Serves: 4
List of Ingredients
- 3/4 LB. of monkfish (8 cubes)
- 10 OZ. of smoked pancetta or bacon, (16 cubes)
- 16 of baby cuttlefish
- thyme
- 16 of bay leaves
- 8 of shrimp, shelled
- 4 of sweet orange chili peppers
- 2 of lemons in 8 wedges
- pepper
- 2 of red onions in 8 wedges
- extra-virgin olive oil
- salt
- FOR THE SAUCE
- 7 OZ. of sour cream
- wild fennel
- tarragon
- juice from 1/2 lemon
- salt
- pepper
- 3 TBSP. of extra-virgin olive oil
- FOR THE SIDE DISH
- 4 of Romaine hearts, sliced
- 1 of large baguette
Method
1
FOR THE SKEWERS
Cut the peppers in half. Alternate all ingredients (monkfish cubes, smoked pancetta cubes, cuttlefish, bay leaves, shrimp, lemon wedges and red onions) on 8 metal skewers. Season with oil, salt, pepper and thyme. Cook on a grill pan over medium-high heat for 6-8 minutes. Turn several time taking care not to burn.
2
FOR THE SAUCE
Chop 1 Tbsp. herbs (wild fennel and tarragon). Mix them with the lemon juice, sour cream, 3 Tbsp. oil, salt and pepper.
3
Serve the skewers and sauce with lettuce hearts and a piece of baguette. Garnish with fresh fennel.