Shrimp and salmon skewers for Mairübchen

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 600 g Salmon fillet
  • 8 (approx. 160 g; without head, with shell) raw prawns
  • 2 TABLESPOONS Lemon juice
  • 750 g Mairübchen, salt, pepper (alternatively kohlrabi)
  • 1 tablespoon (20 g) Butter
  • 1 (20 g) heaped tbsp. flour
  • 1/8 l milk, 1 tablespoon of oil
  • 1 Garlic clove
  • 1 potty Chervil
  • 7-10 Tbsp possibly untreated lemon for garnishing, 8 wooden skewers

Directions

  1. 1

    Wash the salmon, dab dry and cut into about 16 cubes. Peel prawns, except for the tail fins. Cut into the back and remove the intestines. Wash the prawns and dab dry. Put them on skewers with salmon. Sprinkle with lemon juice and let it steep a little

  2. 2

    Clean, peel, wash and cut the little fairy cubes into fine slices. Cover and cook in 300 ml boiling salted water for about 6 minutes. Drain, catch the vegetable water

  3. 3

    Heat butter in a pot. Briefly sauté the flour in it. Add vegetable water and milk while stirring. Bring to the boil and simmer for about 5 minutes

  4. 4

    Fry the skewers in the hot oil all around for about 5 minutes. Peel and chop the garlic and fry briefly. Season with salt and pepper

  5. 5

    Wash the chervil, chop roughly and stir into the sauce. Season to taste with salt and pepper. Heat the turnips in it. Wash the lemon and cut into slices. Arrange everything, garnish with lemon. Rice tastes good with it

Nutrition Facts

KCAL
470 kcal
CARBS
12 g
FATS
28 g
PROTEINS
40 g

Categories & Tags

Main DishesFish