- For the skewers with rice
- 250 grams
medium sized Shrimps (ready to cook)
Sepiolas (Mini squid, 200 g)
green Bell pepper
- 4 tablespoons
- 2 tablespoons
- 200 grams
Long-grain rice (with wild rice)
For the skewers with rice: Cook the rice according to package directions.
Peel the shallots. Rinse, halve lengthwise, remove the seeds and white ribs from the peppers and cut into 16 squares. Cut the fish into 16 pieces, pat dry. Thread 2 pieces of fish, 2 shrimp, and 1 Each 2 fish fillets, 2 shrimp and 1 mini squid, alternating with 2 shallots and 3 pepper pieces onto each of 8 skewers. Season with salt and pepper.
For the lemon sauce: peel and finely chop the shallot peel and saute in a pan with butter until translucent. Add the lemon and creme fraiche stir and season with salt.
Season the skewers with pepper, sugar and nutmeg. Heat the oil in a skillet and cook the fish skewers, turning them occasionally until browned and cooked through. Serve the skewers on rice drizzled with the lemon sauce. Drizzle with lemon juice and red pepper. Serve with lemon wedges.