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Seafood skewers with grilled lettuce and blue cheese dressing
Seafood skewers with grilled lettuce and blue cheese dressing
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Prep Time:
200 minutes
Cook Time:
15 minutes
Total Time:
215 minutes
Delicious seafood skewers with grilled lettuce and blue cheese dressing, perfect with Houghton White Classic wine.
Ingredients:
  • 1.5kg kipfler potatoes, scrubbed
  • 16 uncooked medium king prawns, peeled, tails intact
  • 16 cleaned baby octopus, heads removed (if octopus is a little large, halve)
  • 16 large scallops without roe
  • 750g firm white fish fillets, cut into 3cm pieces
  • 2 cloves garlic, crushed
  • 40.00 ml finely chopped fresh dill
  • 2 green onions, thinly sliced
  • 20.00 ml finely grated lemon rind
  • 23.40 gm wholegrain mustard
  • 36.40 gm olive oil
  • 80g blue cheese, crumbled
  • 155.10 gm sour cream
  • 81.68 gm mayonnaise
  • 12.20 gm Worcestershire sauce
  • 1 small iceberg lettuce, cut into thick wedges
Instructions:
  • In a large saucepan, cover the potatoes with cold water and bring to a boil. Let them simmer uncovered for about 10 minutes, until they are almost cooked. Drain the potatoes and then halve them lengthways.
  • Combine seafood with garlic, dill, onions, lemon rind, mustard, and oil in a large bowl. Gently toss to coat and let marinate in the fridge for 3 hours or overnight. Thread seafood onto 16 skewers, alternating varieties.
  • Use a fork to blend blue cheese in a small bowl. Mix in sour cream, mayonnaise, Worcestershire sauce, and 2 tablespoons water until creamy. Chill covered until needed.
  • Preheat a well-oiled chargrill over medium-high heat. Cook the potatoes and lettuce, turning occasionally, until the lettuce is tender and the potatoes are golden and crispy. Serve on plates.
  • Grill skewers until seafood is tender and vibrant in color. Plate with potatoes, lettuce, and dressing.
  • Serve this dish alongside a glass of Houghton White Classic.

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