Prawns with Pernod

 Garlic fish
  • 1 KG LARGE PRAWNS, shelled and cleaned
  • 50 GRAM BUTTER, soft
  • 2 CLOVES GARLIC, mashed
  • 1 LEMON, juice and rind
  • 1/2 CUP PERNOD
    •
  • 4 WHITE FISH FILLET STEAKS
  • 10 CLOVES GARLIC
  • 1 DECILITER OLIVE OIL
  • 1 EGG YOLK
  • PARSLEY
    •

Mix the butter with the lemon rind and juice, the garlic and Pernod, and add salt and fresh milled pepper to taste. Put the prawns on skewers and brush a thick layer of the Pernod mixture over them. Grill for five minutes. Turn the skewers around and brush the other side with the Pernod mixture. Grill for 5 more minutes.

Fry the garlic in the olive oil on a low heat for 15 minutes. Puree the garlic, slowly stir in the oil. Add the egg yolk, mix for 1 minute. Sprinkle the fish fillets with some salt on both sides, put them on an oven dish and spoon the garlic sauce on top. Grill for 10 minutes, again put some garlic sauce. Grill 10 minutes more. Garnish with parsley.

 

 

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