Mini Fish Skewers
Mini skewers of sole, smoked salmon, and smoked eel threaded with leek, served with a soy-and-vinegar marinade and a cream sauce.
Ingredients
Sole fillets (cut into 3.5 cm long, 5 mm thick sticks)
to taste
Smoked salmon (cut into sticks of the same size; easier when slightly frozen)
to taste
Smoked eel (skinned and cut into sticks)
to taste
Leek (remove the green part, cut into 3.5 cm segments)
to taste
Red wine vinegar (mixed with soy sauce to make the marinade)
to taste
Soy sauce (mixed with the vinegar)
to taste
Olive oil (for pan-frying)
to taste
Butter
to taste
Parsley leaves (for garnish)
to taste
Instructions
1
Make the marinade
Mix the red wine vinegar and soy sauce to make the marinade.
2
Cut the fish fillets
Cut the sole fillets and smoked salmon into 16 sticks, each 3.5 cm long and 5 mm thick.
3
Prepare the smoked eel
Skin the smoked eel and cut it into 16 sticks of the same size.
4
Prepare the leeks
Wash the leeks, remove the green parts, blanch them in salted boiling water, refresh under cold water and drain, then cut into 3.5 cm segments.
5
Assemble the mini skewers
Thread onto small wooden skewers in the following order: sole, eel, salmon, leek, salmon, eel, sole — to make 8 skewers in total.
6
Trim and neaten
Trim the edges of each skewer to neaten the shape.
7
Marinate
Place the skewers on a plate, sprinkle with pepper, drizzle with the marinade, let rest for 1 minute, then turn them over.
8
Pan-fry
Heat olive oil in a frying pan, cook the skewers for 20 seconds on each side, discard the oil, and place 2 skewers on each plate.
9
Make the sauce
Using the same pan, add the marinade, scrape up the browned bits from the bottom, reduce by half, then whisk in the butter to make a sauce.
10
Plate and finish
Arrange the skewers on warm plates, drizzle with the sauce, and garnish with parsley leaves.
