Seafood skewers with grilled lettuce and blue cheese dressing

This seafood skewers with grilled lettuce and blue cheese dressing recipe is brought to you by wowfood.guru and Houghton Wine. Pair this dish with Houghton White Classic.

Recipe «Seafood skewers with grilled lettuce and blue cheese dressing» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1.5kg kipfler potatoes, scrubbed, 16 uncooked medium king prawns, peeled, tails intact, 16 cleaned baby octopus, heads removed, 16 large scallops without roe, 750g firm white fish fillets, cut into 3cm pieces , 2 cloves garlic, crushed, 2 tbsp finely chopped fresh dill, 2 green onions, thinly sliced , 1 tbsp finely grated lemon rind, 1 tbsp wholegrain mustard, 2 tbsp olive oil, 80g blue cheese, crumbled, 2/3 cup sour cream, 1/3 cup mayonnaise, 2 tsp Worcestershire sauce, 1 small iceberg lettuce, cut into thick wedges.

Ingredients:

• 1.5kg kipfler potatoes, scrubbed 
• 16 uncooked medium king prawns, peeled, tails intact 
• 16 cleaned baby octopus, heads removed 
• 16 large scallops without roe 
• 750g firm white fish fillets, cut into 3cm pieces 
• 2 cloves garlic, crushed 
• 2 tbsp finely chopped fresh dill 
• 2 green onions, thinly sliced 
• 1 tbsp finely grated lemon rind 
• 1 tbsp wholegrain mustard 
• 2 tbsp olive oil 
• 80g blue cheese, crumbled 
• 2/3 cup sour cream 
• 1/3 cup mayonnaise 
• 2 tsp Worcestershire sauce 
• 1 small iceberg lettuce, cut into thick wedges 

Instructions

1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil. Simmer, uncovered, for 10 minutes or until almost cooked. Drain. Halve lengthways.
2. Place seafood in a large bowl. Add garlic, dill, onions, rind, mustard and oil. Toss gently to combine. Cover and refrigerate 3 hours or overnight. Thread seafood, alternating varieties, onto 16 metal or wooden skewers.
3. Mash blue cheese with a fork in a small bowl. Stir in sour cream, mayonnaise, Worcestershire sauce and 2 tablespoons water until smooth. Cover and refrigerate until required.
4. Preheat an oil-sprayed chargrill over medium-high heat. Cook potatoes and lettuce, turning, or until lettuce is just tender and potatoes are golden and crisp. Transfer to serving plates.
5. Cook skewers on chargrill until seafood is just cooked and changed in colour. Serve with potatoes, lettuce and dressing.
6. Pair this dish with Houghton White Classic.