When the raw material is good, we need little to prepare a good feast.
Time: 10 minutes
Medium red prawns
2 cloves of garlic
extra virgin olive oil
Baked baby potatoes
The first thing we have to do is cook the baby potatoes in plenty of salted water until they are tender, approximately 20 minutes, depending on the size of the potatoes. We booked.
Next we prepare the skewers, for this we need wooden skewer sticks that we have soaked in cold water for 20 minutes, this will prevent the skewers from burning. Wash the zucchini well and cut it in half lengthwise to later cut thin half moons. We booked.
We wash the cherry tomatoes and dry them with kitchen paper and reserve them as well.
Peel the prawns and place them on a tray, then cut the salmon and monkfish into 2 cm cubes.
We are going to make 3 types of brochettes, shrimp and salmon, scallop and shrimp and monkfish and shrimp. We take a skewer stick and put a piece of courgette then a piece of shrimp, another piece of courgette and a piece of monkfish, courgette, shrimp, courgette, monkfish, in total we must put 3 prawns and 2 or 3 pieces of the other fish depending on the size of the skewer, a half slice of courgette between prawn and fish and finally we put a Cherry tomato. We do the same with the rest of the skewers and fish.
Put a splash of oil on a grill with market stripes and cook the skewers on all sides over high heat.
We make a garlic and parsley oil to paint the skewers once cooked. We serve accompanied by roasted potatoes painted with garlic and parsley oil, some sliced radishes, some piparras and mayonnaise sauce
Photos and recipe by MJ .