- 600g medium green prawns, peeled, deveined (tails intact)
- 2 x 125g Tassal skinless salmon fillets, cut into 3cm pieces
- 2 small limes, quartered
- 1 teaspoon finely grated lime rind
- 1 tablespoon lime juice
- 1/2 teaspoon whole black peppercorns
- 2 egg yolks
- 150g unsalted butter, melted
- You’ll need 8 pre-soaked bamboo skewers.
- Step 1Make Lime hollandaise: Combine lime rind, lime juice, peppercorns and 2 tablespoons cold water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, until liquid is reduced to 1 tablespoon. Strain mixture through a fine sieve into a medium heatproof bowl. Cool for 10 minutes. Whisk egg yolks into lime mixture. Set bowl over a medium saucepan of simmering water (see note). Whisk mixture over heat for 2 to 3 minutes or until thickened. Remove bowl from heat. Gradually whisk in melted butter in a thin, steady stream, whisking constantly until sauce is thick and creamy.
- Step 2Thread prawns and salmon alternately onto skewers. Thread one lime wedge onto the end of each skewer. Season.
- Step 3Heat a greased barbecue hot plate or chargrill on medium-high heat. Cook skewers for 2 to 3 minutes each side or until prawns are pink in colour and cooked through. Serve skewers with hollandaise.
When whisking the egg mixture for the hollandaise, do not allow water to touch the base of the bowl. This prevents the mixture from over-heating and scrambling the eggs.
- Author: Cathie Lonnie
- Image credit: Andrew Young
- Publication: Super Food Ideas