Crispy fish brochettes from Josée di Stasio
Prep Time
Cooking Mode
450 g (1 lb.) lb. salmon fillets skinless
330 g (¾ lb.) lb. turbot fillets
8–12 wooden skewers
30 mL (2 tbsp.) tbsp. olive oil
5 mL (1 tsp.) tsp sweet paprika
To taste salt and freshly ground pepper
1 L (4 cups) cup plain or salt & vinegar chips
salt & vinegar chips
450 g (1 lb.) lb. salmon fillets skinless
330 g (¾ lb.) lb. turbot fillets
8–12 wooden skewers
30 mL (2 tbsp.) tbsp. olive oil
5 mL (1 tsp.) tsp sweet paprika
To taste salt and freshly ground pepper
1 L (4 cups) cup plain or salt & vinegar chips
salt & vinegar chips
Directions
1Remove grey layer from salmon fillets. Cut salmon lengthwise into ¾-cm (¼-in.) strips. Cut turbot lengthwise into 1.5-cm (½-in.) strips.
2Roll each strip into a spiral shape. Thread 3 to 4 spirals per skewer, alternating between salmon and turbot.
3Insert a second skewer for easier handling.
4Brush fish with olive oil and season with paprika and pepper. Season only moderately with salt if desired as chips are already salted. Preheat barbecue to medium-high.
5Crush chips in a re-sealable plastic bag using a rolling pin or the bottom of a saucepan to obtain 250 mL (1 cup) of chip crumbs. Coat each brochette with crumbs and shake gently to remove any excess. Cook on a barbecue-safe baking sheet or a sheet of doubled aluminum foil for 3 to 5 minutes per side.
6Serve with a citrus-flavoured mayonnaise or a tasty homemade or store-bought tzatziki sauce, along with very finely cut raw veggies that you plunged in a bowl of ice water for at least one hour beforehand.
7Brochettes can be prepared up to 4 hours in advance without the crumbs. Store tightly wrapped in the fridge. Cooking time may vary depending on the thickness of fish fillets and barbecue intensity.
8To make handling easier while cooking, use two skewers for each brochette, leaving about 2 cm (¾ in.) of space between the two. If using the oven, preheat to 220°C (425°F). Place brochettes on a parchment-lined baking sheet and bake for 3 to 4 minutes per side on the middle rack.
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Personal Note
Personal Note