Le Creuset's White Wine Hollandaise Seafood Brochettes recipe is delicious

When it's a warm weekend and the sun is finally back and shining over the UK, it's the perfect excuse to get friends and family over for a delicious meal. Le Creuset's Seafood Brochette's with White Wine Hollandaise recipe is the ideal light bite that's easy to make and, more importantly, is the perfect accompaniment to a glass of chilled white wine or Prosecco. Yum. It feel's like summer is here already...for today anyhow. Follow the recipe here..

Le Creuset's Seafood Brochettes with White Wine Hollandaise recipe
Serves 4
Simply grilled seafood with an extravagant buttery sauce is a perfect combination. Hollandaise may be a little more challenging for the novice cook but well worth the effort.
Preparation time; 20-25 minutes
Cooking time; 25-30 minutes
Ingredients

Seafood brochettes
300g (10oz) monkfish (or alternative) cut into 12 cubes

12 (150g /5 ½ oz) raw large tiger prawns

12 (200g/7oz) small sea scallops without roe

4 bay leaves

4 x 28cm (11inch) skewers

Marinade

2 tablespoons light olive oil

1 tablespoon lemon juice

Quarter teaspoon salt

Quarter teaspoon black pepper

A little vegetables oil to grease the grill

White wine hollandaise

125ml (half cup) dry white wine

1 bay leaf

1 teaspoon peppercorns

3 egg yolks

175g (1 and a half sticks) butter

100ml (half cup) fish stock reduced to 50ml (quarter cup)

Or 50ml (quarter cup) double strength fish stock from a cube

Freshly squeezed lemon juice

Salt and pepper

Method

To make the brochettes

1 Thread the seafood onto the skewers in equal proportions adding one bay leaf per brochette.

2 Mix together the olive oil, lemon juice and seasoning in a small bowl and brush onto the brochettes. Cover and leave to marinate in a cool place for 1 hour.

Hollandaise preparation

1 Place the white wine, bay leaf and peppercorns into a small pan and reduce to about 2 tablespoons. Strain the liquid into a small bowl and reserve. Clean the pan.

2 Fill a medium saucepan to about a ¼ full with water, set on the hob over a medium heat and bring to a gentle simmer. Place on a lid until required.

3 Heat the butter in the clean small pan until just melted. Set to one side.

To cook the brochettes

1 Place the empty grill over a medium heat on the hob and allow it to heat for several minutes. Do not add oil to the cold pan before heating. Test the grill temperature by dropping a few drops of cold water over the hot surface. If it sizzles and the water evaporates almost immediately, it is hot and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again. Use an oven mitt or cloth for gripping the iron handles at all times.

2 When the grill is ready, lightly brush with vegetable oil. Pat away any excess moisture from the brochettes using some kitchen paper and cook on the grill for 3-4 minutes without turning, once sealed and nicely bar marked, turn and cook the other side.

3 Place the cooked brochettes in a dish, cover and keep warm whilst making the hollandaise.

To make the hollandaise sauce

1 Whisk together the egg yolks and the reserved reduced white wine mixture in a large bowl.

2 Place the bowl over the just simmering water and whisk continuously and vigorously until thickened and the foam will make a trail.

3 Remove the bowl from the heated water and whisk in 2-3 tablespoons of the melted butter, return the bowl to the pan of hot water and whisk for 1 minute. Repeat this until all the butter has been incorporated. To prevent the outer edges cooking too quickly scrape the sides of the bowl as you whisk, this will keep all the sauce at the same temperature and prevent lumps. The end consistency should be like thick mayonnaise.

4 Add the reduced fish stock a little at a time whilst continually whisking over the water. Season to taste with a squeeze of lemon juice, salt and pepper.

5 Pour into a warmed well insulated sauce jug or warmed individual small dishes and serve immediately with the cooked brochettes.

Enjoy!


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Emily Peck, Editor

View all posts by Emily Peck, Editor