Ref: 426
Heading: Barbecue
Cuisine: French
Food Type: Seafood
No of Portions: 6
Change no of portions required to :
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Ingredients & Prep
300 g
fresh squid cleaned cut in half lengthways with tentacles
400 g
fresh prawns large with heads & shell on de-veined
300 g
monk fish cut into 5 cm chucks
Marinade
40 ml
extra virgin olive oil
1 tsp
lemon juice
2 garlic clove grated
2 tbsp
fresh oregano chopped
2 tbsp
fresh flat-leaf parsley chopped
1 red chilli finely chopped (optional)
1/2 salt
1/2 tsp
freshly ground black pepper
Aioli
200 tbsp
vegetable oil
2 egg yolks
2 tsp
Dijon mustard
2 garlic clove chopped
1 tbsp
lemon juice
1/2 tsp
caster sugar
1 pinch
saffron (optional)
1/2 tsp
salt
Garnish
sprinkle
fresh oregano chopped
sprinkle
fresh flat-leaf parsley chopped
2 lemon quartered
Method
Step 1
Place the seafood in a bowl then add all marinade ingredients mix well & leave for 15 mins.
Step 2
Make the aioli, the best & easiest way to make this is to add all the ingredients into a tall jar big enough to get a stick/hand into or blender cup, then blitz up & down until it has all emulsifies, if not, then you can use a food processor or a whisk, add yolk, mustard, garlic, lemon juice salt & garlic, turn on & slowly add oil, when finished add saffron & blitz to mix in, set aside.(not in the fridge).
Step 3
First place the monk fish on the barbecue then prawns & then the squid, cook turning seafood over until cooked, place on a serving platter.
Step 4
Spoon over aioli & garnish.
Suggestion & Tips
Eat with a nice salad. Try other seafoods like razor clams, fresh tuna etc.