Ed Moise’s Seafood Brochettes with Meunière Sauce

Name: Ed Moise’s Seafood Brochettes with Meunière Sauce
Yield: Serves 2
Cuisine: United States
Ingredients: 2 fl oz (50 ml) red wine vinegar; 2 toasted bread croûtes, each cut into 4 triangles; 4 large prawns; 8 fl oz (250 ml) milk; 4 oz (110 g) butter; 1 teaspoon cayenne pepper; 3 eggs, beaten; 1 tablespoon lemon juice; 4½ oz (130 g) cornflour; Peanut or vegetable oil for deep-frying; 2×8 inch (20 cm) rashers bacon; 4 medium oysters; 1 tablespoon chopped garlic; 1 tablespoon salt; Grated rind of 1 lemon

Hillery’s at the Gazebo. New Orleans

Preparation info

Serves
2

Difficulty
Easy

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

This dish may be served with potatoes and a steamed vegetable. Scallops and mussels may be used instead of the suggested shellfish. For a plainer dish, omit the eggwash and coating and simply brush the bacon and seafood with oil and cook under the grill.

Ingredients

2×8 inch (20 cm) rashers bacon
4 medium oysters
4</

Americas
United States
Dinner
Gluten-free

Method

With an 8 inch (20 cm) skewer pierce one end of a bacon rasher, then slip an oyster on to the skewer. Being careful to keep the bacon whole, pierce it again, then add a prawn to the skewer, piercing it twi