Lori's Capitol Seafood

Submitted by Lori 13

"These have Montpelier butter, which I've tweaked a bit, so they should be named after my state's capitol... Gave them 5 stars!"

 

• Ready In: 1hr 36mins
• Ingredients: 24
• Serves: 6

ingredients

• 12 leaf basil
• 1 bunch watercress
• 29.58 ml fresh parsley leaves
• 29.58 ml chives
• 14.79 ml tarragon
• 2 shallots (chopped)
• 1 garlic clove (peeled)
• 2 cornichons
• 4 anchovies (drained)
• 29.58 ml capers (drained, rinsed)
• 2.46 ml salt
• 1.23 ml fresh cracked pepper
• 1.23 ml cayenne
• 3 hard-boiled eggs (peeled, chopped)
• 2 egg yolks
• 113.39 g butter (room temp.)
• 118.29 ml olive oil
• 4.92 ml white wine vinegar
• 453.59 g shrimp (peeled, deveined)
• 453.59 g calamari (cleaned, in rings with tentacles)
• 226.79 g salmon (in chunks)
• 226.79 g swordfish (in chunks)
• salt & fresh ground pepper (to taste)
• olive oil (as needed)

directions

1. Blanch the basil, watercress, parsley, chives, tarragon, shallots and garlic for 1 minute.
2. Shock in ice water. Squeeze dry.
3. Puree with the cornichon, anchovies, capers, salt, papper, and cayenne.
4. Add the eggs and yolks. Puree.
5. Add butter. Puree until smooth.
6. Pass through a sieve. Whisk in oil. Whisk in vinegar. Set aside.
7. Heat broiler.
8. Thread shrimp, calamari, salmon and swordfish on skewers. Season. Brush with oil.
9. Broil 2-3 minutes each side.
10. Place on plates. Top with butter.