Grilled meli melo of seafood with soy beurre blanc

6 servings

Ingredients

Quantity Ingredient
3 cups Vegetable oil
4 larges Leeks; (white parts only) julienned
2 Salmon fillets (5 oz each)
2 tablespoons Butter
1 medium Onion; coarsely chopped
1 large Carrot; coarsley chopped
2 cups White wine
2 Sea bass fillets (5 oz each)
12 mediums Shrimp; peeled and deveined
12 mediums Scallops
¼ cup Olive oil
½ pounds Butter cut into small pieces
1 tablespoon Soy sauce

Directions

SOY BEURRE BLANC

In a large saucepan place the vegetable oil and heat it on medium high until it is hot (350øF). Add the leeks and fry them for 3 minutes, or until they are golden brown. Drain the leeks on paper towels. Set them aside and keep them warm.

Brush the seafood pieces with the olive oil. Grill (or broil) the salmon, swordfish, and sea bass for 2 to 3 minutes on each side, or until they are just done. Cut each piece of fish crosswise into 3 pieces.

Grill the shrimp and scallops for 1 to 2 minutes on each side, or until they are just done.

On each of six individual serving plates place the fried leeks.

Place 1 piece of each kind of fish on top. Add 2 of the shrimps and 2 of the scallops. Drizzle on the Soy Beurre Blanc.

Soy Beurre Blanc: In a medium saucepan place the 2 tablespoons of butter and heat it on medium until it has melted. Add the onions, carrots, and celery. Saut‚ the vegetables for 4 to 5 minutes, or until they are tender.

Add the white wine. Reduce the heat to low and simmer the ingredients for 45 to 60 minutes, or until the liquid is reduced to 1 cup.

Place the mixture in a food processor and pur‚e it. Return the pur‚e to the saucepan. While whisking constantly over low heat, add the pieces of butter one at a time. Add the soy sauce and stir it in.

Related recipes