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 Minutes.
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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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