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30 December 2012,23:36 by
D.Sumithra

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MONKFISH AND WILD MUSHROOM KEBABS

For those who want to lose weight but still want to maintain their health, the Monk and Wild Mushroom Kebabs recipe is the perfect dish you can prepare for yourself. This is easily to cook for about one hour and can serve for more than six persons.
Serves :
8

Preparation Time :
3 hours

Cooking Time :
1 hour

Preparation Method :

  • Thread 2 cubes of fish on to each of 4 wooden skewers followed by a mushroom half, and then continue the pattern until you have 8 cubes of fish and 3 pieces of mushroom on each skewer.
  • Season well with salt and black pepper.
  • Mix the lemon juice, vinegar, oil and 1 teaspoon of the green peppercorns in a shallow dish. Lay the skewers in the marinade and marinate for 3 hours, turning them occasionally.
  • Prepare a steamer by laying a flat sheet of foil over the base. Arrange the kebabs on top.
  • Bring the marinade to the boil in a saucepan with the fish stock and the remaining 2 teaspoons green peppercorns.
  • Cover with a tight-fitting lid and steam the kebabs gently over the marinade and stock mixture for 15 minutes. Check the liquid level frequently and add more boiling stock or water if necessary.
  • Arrange the kebabs on warmed individual plates and keep hot. Reduce the stock by boiling rapidly until rich and syrupy.
  • Over the heat, whisk in the margarine, bit by bit, until the sauce is creamy and smooth. Spoon over the fish and garnish with sprigs of chervil.
  • Serve at once.

INGREDIENTS

  • 2 kg monkfish, skinned and boned and cut into 32 bite-sized cubes
  • 10 chanterelle mushrooms, rinsed 
  • Salt
  • Freshly ground black pepper 
  • Juice of 2 lemons 
  • 2 tablespoon white wine vinegar 
  • 2 tablespoon cooking oil
  • 6 teaspoons green peppercorns, well rinsed
  • 500 ml fish stock 
  • 100 grams margarine
  • Chervil sprigs, to garnish

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