Colourful seafood skewers

Name: Colourful seafood skewers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 ready-to-cook king prawn tails (à approx. 25 g); 1 potty Chervil; 2-3 TABLESPOONS Pernod; 1-2 TABLESPOONS Soy sauce; 500 ml Vegetable stock (from the glass); 1/2 TEASPOON dried thyme; 6 TABLESPOONS Butter; 200 g Polenta (corn semolina); 1-2 TEASPOONS Turmeric; 2 TABLESPOONS Pine nuts; 100 g Whipped cream; 1/2 (75 g) Becher Crème fraîche; 7-10 Tbsp Salt; 300 g Salmon fillet; 8 Scallops (without shell); 2 TABLESPOONS Olive oil; 4 Lemon wedges; baking paper; 8 wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 ready-to-cook king prawn tails (à approx. 25 g)
1 potty Chervil
2-3 TABLESPOONS Pernod
1-2 TABLESPOONS Soy sauce
500 ml Vegetable stock (from the glass)
1/2 TEASPOON dried thyme
6 TABLESPOONS Butter
200 g Polenta (corn semolina)
1-2 TEASPOONS Turmeric
2 TABLESPOONS Pine nuts
100 g Whipped cream
1/2 (75 g) Becher Crème fraîche
7-10 Tbsp Salt
300 g Salmon fillet
8 Scallops (without shell)
2 TABLESPOONS Olive oil
4 Lemon wedges
baking paper
8 wooden skewers

Directions

1
Shrimps, except for the tail ends, from the shell and remove the black intestine. Wash the chervil, dab dry and chop, except for something to garnish. Mix 1 tablespoon of Pernod, soy sauce and half of the chopped chervil.
2
Marinate the shrimps in it for about 1 hour. In the meantime, bring the stock, thyme and 5 tablespoons of butter to the boil. Mix polenta and turmeric, stir in slowly and cook for about 5 minutes while stirring. Spread the polenta on a baking tray lined with baking paper to form a rectangle (20x30 cm) and let it cool down.
3
Roast pine nuts in a pan without fat until golden brown. Whip cream and crème fraîche until stiff and season with remaining Pernod and salt. Cut salmon into cubes of approx. 3 cm. Alternate with mussel meat and prawns on 8 skewers.
4
Sprinkle skewers with chopped chervil and fry in hot oil at medium heat for 5-6 minutes until golden brown. Season with salt. Put the remaining butter in flakes on the polenta and bake in the preheated oven (electric range: 200 ° C / gas: level 3) for 5-8 minutes.
5
Cut polenta into rhombs and arrange on plates with the skewers and lemon wedges. Sprinkle with pine nuts and garnish with remaining chervil. Add pernod cream extra.