Salmon-shrimp skewers with rice
easy
30 mins
30 mins
Ingredients
- 16 raw shrimps in shell, without head (about 320 g)
- 375 g Salmon fillet (without skin)
- 2-3 TABLESPOONS Lemon juice
- 250 g cherry tomatoes
- 1 untreated lemon
- 7-10 Tbsp Salt
- 250 g 10-minute rice (long grain rice parboiled)
- 125 g Butter
- 1 package Hollandaise sauce
- 1/2 bunch Dill
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp white pepper
- 7-10 Tbsp Grease
- 8 Shashlik wooden skewers
Directions
- 1
Peel prawns, peel them down to the tail fin, cut open the back and remove the intestines. Wash and drain the shrimps. Cut salmon fillet into cubes and sprinkle with lemon juice.
- 2
Wash and drain the tomatoes. Wash lemon, dab dry and cut into slices. Put shrimps, salmon, tomatoes and lemon wedges on 8 skewers. Boil 600 ml water and 1 teaspoon of salt in a pot.
- 3
Add the rice, cover and allow to swell over a low heat for 10 minutes. For the hollandaise sauce, cut cold butter into cubes. Heat 125 ml water in a pot. Stir in sauce powder with a whisk and bring to the boil.
- 4
Then add butter cubes bit by bit at low heat and fold in well. Wash the dill, dab dry and chop finely, except for something to garnish. Stir the dill into the sauce and keep warm.
- 5
Heat the oil in a frying pan and fry the skewers for 5-6 minutes while turning. Season with salt and pepper. Grease 4 cups and press in the hot rice. Turn the rice out onto plates and arrange with the skewers and dill-hollandaise.
- 6
Serve garnished with dill. Serve the rest of the sauce separately.
Nutrition Facts
780 kcal
55 g
47 g
37 g
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