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Linnea Johansson is an New York based chef & event planner and the author of; "Perfect Parties - Tips and Advice from a New York Party Planner". As an event planner Linnea has thrown parties for companies such as, Cartier, Gucci, Prada, Rolex, and PlayBoy. On the blog Linnea writes about the latest trends in food, cocktails, design and much more from the event scene. When she doesn't plan events, Linnea also writes about food and entertaining for ELLE magazine.
Feb
28
2012
Rosemary Skewers with Prosciutto and Monk Fish

“By serving the skewers on top or in sauce cups, your guests can mingle freely while eating. It also avoids carpet stains and the dreaded double-dip!”

Photo: Adrian Muller

Rosemary Skewers with Prosciutto and Monk Fish

Serves 4 guests

12 oz monk fish, cod or other white firm fish
4 rosemary sprices
4 slices of prosciutto ham
Salt and pepper
1. Cut the fish in 1 inch square pieces. Salt and pepper them lightly
2. Rinse the rosemary spruces and cut them to about 5 inch long
3. Pierce the fish square onto the rosemary skewers
4. Grill the skewers in the over with your broiler at $425ºF for 4 minutes
5. Serve the skewers hot out of the oven together with the citrus crème
Citrus Crème
1/2 tbs grate lemon zest
2 tbs lemon juice
2 tbs coarsely chopped shallots
1 tsp butter
5 tbs crème fraiche (or sour cream)
Salt and white pepper
1. Wash the lemons well in warm water and zest the peel on grater, without getting any of the bitter white part. Squeeze the lemon juice into a separate cup. Peel and coarsely chop the shallots.
2. Melt the butter in a saucepan. Once the butter is hot and stops bubbling, add the shallots and sauté them until they become translucent. Add the lemon zest, followed by the juice.
3. Take the pan off the heat, and stir in the crème fraiche. Salt and pepper to taste.
4. Pour the sauce into 4 small shot glasses or decorative cups. Serve with the skewers on top.
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