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How to make Seafood skewers with lime hollandaise

Yield = 8
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 600g medium green prawns, peeled, deveined (tails intact)
  • 2 x 125g Tassal skinless salmon fillets, cut into 3cm pieces
  • 2 small limes, quartered

Lime hollandaise

  • 1 teaspoon finely grated lime rind
  • 1 tablespoon lime juice
  • 1/2 teaspoon whole black peppercorns
  • 2 egg yolks
  • 150g unsalted butter, melted

Method

  • Step 1 Make 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 2 Thread prawns and salmon alternately onto skewers. Thread one lime wedge onto the end of each skewer. Season.
  • Step 3 Heat 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.