Fish Kababs (Fissh Kabaabs)

Written By Lucy Pinder on Friday, September 11, 2009 | 8:38 PM

Ingredients:

  • 200 g (7 oz) Breadcrumbs (see my note below)
  • 6 King scallops
  • 6 Tiger prawns
  • Cut a monkfish fillet into 6 pieces (roughly 4 cm x 4 cm)
  • Cut a salmon fillet into 6 pieces (roughly 4 cm x 4 cm)
  • 2 Medium size squids (with their body make 4-6 pieces)
  • 12 g (1 tbs ) Smoked sea salt
  • 4 g (½ tbs) Black pepper
  • 1 Small sprig of rosemary
  • A small bunch of flat leaf parsley
  • 1 Clove of garlic
  • Some extra virgin olive oil in a small bowl
  • Kebab sticks
  • An atomiser filled with 3 parts olive oil and one part white wine

Note 1: for the breadcrumbs I usually leave a couple of French baguettes in my larder for two or three weeks. Once the baguettes are hard like a stick, they can be grated using a normal cheese grater. During the recipe preparation I further process the breadcrumbs with a processor to make the crumbs similar to flour.

Note 2: salt and black pepper seasoning is subjective so if it is too much for you, use 6 g (½ tbs) of smoked sea salt and 3 g (1 tsp) of black pepper.

Directions:

Take the small sprig of rosemary and cut some needles away.

Take some parsley leaves and the clove of garlic.

Chop them all.

Put the breadcrumbs you previously grated into the food processor bucket and add the herbs.

Add the smoked sea salt.

Add the black pepper and process until you have a very fine mix.

Clean the fish and then cut the monkfish and salmon fillets into pieces. Try to cut the pieces so that they roughly match the dimensions of the king scallops. About the tiger prawns, remove the shells and take the heads away.

Clean the squid and then cut the body so that you have 4-6 strips or triangles. Also, keep the heads because they are delicious. If you want to know how to clean a squid, go to the link Fish preparation

When all the pieces are ready, put them onto a kitchen paper and pat them dry.

Now that all the bits and pieces are in position, we can start breading the fish.

Dip the fish in the olive oil and drain it a bit.

Now, dip the fish into the breadcrumb mix. You can see from the photograph that the parsley and rosemary gave the mix a lovely slightly greenish colour.

Once breaded, set it aside on the same tray.

Keep going until all the fish is breaded.

Now the fish is ready to be lined on the stick.

Pierce the fish so that you can have about 5-6 pieces of different fish onto a stick.

Put the kebabs onto the metal rack.

Switch the grill on (medium heat) and cook for a couple of minutes.

After 2 minutes, when the breadcrumb mix shows an initial stage of browning, spray the oil/wine mix with the atomiser and then keep cooking on the same side for another 3 minutes.

Having completed the 5 minutes cooking on one side, turn the kebabs on the other side.

Repeat the procedure. After 2 minutes, spray the kebabs and cook for a further 3 minutes. I have to say that the cooking time varies depending on the grill you have, the distance from the grill and the grill settings, so my suggestion is to use also "eyes and nose"; when the breadcrumb mix is evenly golden brown and the smell of fish is all around your kitchen, you cannot be wrong!


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