Filter
Reset
Sort ByRelevance
Foodie77
Surf and turf with salsa verde
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Soak wooden satépicks in water to prevent burning. Mix 6 tablespoons of olive oil, parsley, basil, mint, garlic and 2 tablespoons of lemon juice in a food processor to make a smooth sauce. Add some water if the sauce is too thick. Put the capers through and season with salt and pepper.
-
Mix the meat and shrimp in a bowl with the rest of the oil and sprinkle with salt and pepper. Thread them alternately over the satay sticks.
-
Roast the skewers on the barbecue in 3-4 min. Golden brown and cooked on both sides.
-
Serve the skewers with the salsa verde, lemon wedges and the baguette.
-
25 minMain dishbeef fillet, onion, snow peas, shii-takes, Red pepper, Shanghai pak choi, garlic, oil, Oyster sauce, (freshly ground) black pepper,tenderloin from the wok
-
45 minMain dishWhite rice, cabbage, green beans, half-to-half-chopped, garlic, oil, tomatoes, satay sauce,meatballs with gado-gado
-
25 minMain dishgarlic stalks, pork schnitzels, anchovy fillets, olive oil to cover, tuna natural, capers, mayonnaise, lemon juice,pork schnitzel with tuna mayonnaise
-
25 minMain dishfrozen pangasius fillet, wheat flour, medium sized egg, bread-crumbs, mix for mashed potatoes, unsalted butter, fresh spinach, dried nutmeg,crispy fish with spinach
Nutrition
520Calories
Sodium0% DV0g
Fat42% DV27g
Protein66% DV33g
Carbs11% DV34g
Fiber0% DV0g
Loved it