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34′s Tiger Prawn & Monkfish Brochette with Spiced Butternut Squash Relish

Made at 34 Mayfair | Serves 4

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12 tiger prawns, peeled but leave the heads on
2 medium-sized fillets of monkfish, bones removed (available at all good fishmongers)
Extra virgin olive for cooking
Salt and freshly ground black pepper

 

 

For the spiced butternut squash relish
1 medium-sized red pepper, finely diced
1/3 of a butternut squash, peeled and finely diced
2 shallots, finely diced
1 lime, grated and juiced
100ml extra virgin olive for cooking
100ml Thai sweet chilli sauce
½ small bunch of coriander, chopped
Salt and freshly ground black pepper

Method
For the relish, heat the olive oil in a heavy-bottomed saucepan and gently cook the shallots, peppers, butternut squash, lime zest and juice for a few minutes until soft, being careful not to burn. Remove from the heat and stir in the chilli sauce and coriander. Season and keep to one side until ready to use.

Pre-heat your grill (or griddle pan).

Cut the monkfish into 2cm squares. Put into a bowl with the raw prawns, coat with a good glug of olive oil, season and mix thoroughly. Alternate monkfish pieces and prawns on 4 long skewers (tip: if you use wooden ones, soak them in water beforehand so that they do not burn). Place the brochettes under the grill and cook until golden brown, being careful not to burn. This should take no longer than 4 minutes on each side.

To serve
Place the brochettes onto 4 warm plates and dress with the spiced butternut squash relish. Serve with a green salad.

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