Haddock Kebabs Recipe
Ingredients
| Bacon Slices | 8 | |
| Haddock | 2 Pound | |
| Flour | 2 Tablespoon, seasoned | |
| 16 small onions or 4 medium onions, quartered | ||
| 16 tiny tomatoes or 8 medium-sized tomatoes, halved | ||
| Melted butter | 1/4 Cup (16 tbs), seasoned | |
| LEMON SAUCE | ||
| Lemon juice | 1 | |
| Chopped | 1 | |
| Lemon, rind | 1 Cup (16 tbs), infused | |
Directions
First make the sauce.
Stir the lemon juice and parsley into the prepared bechamel.
Keep hot.
Divide each bacon slice in half.
Cut the fish into 16 cubes, roll them in seasoned flour and wrap a piece of bacon around each cube.
Blanch the onions for 5 minutes and drain them.
Preheat the broiler to high.
Thread 4 skewers with pieces of fish, onion and tomato.
Brush all over with seasoned butter and broil until cooked through, turning the skewers frequently to ensure that the kebabs are cooked on all sides.
Serve with the lemon sauce.
Stir the lemon juice and parsley into the prepared bechamel.
Keep hot.
Divide each bacon slice in half.
Cut the fish into 16 cubes, roll them in seasoned flour and wrap a piece of bacon around each cube.
Blanch the onions for 5 minutes and drain them.
Preheat the broiler to high.
Thread 4 skewers with pieces of fish, onion and tomato.
Brush all over with seasoned butter and broil until cooked through, turning the skewers frequently to ensure that the kebabs are cooked on all sides.
Serve with the lemon sauce.
Chef
