Cook some Monk Fish And Prawn Brochettes with Thistle Inn Tavern in Wellington, New Zealand
For the butter sauce
For the butter sauce combine white wine and vinegar, thyme, lime leaf, peppercorns and garlic in a pan and reduce until nearly nothing, add cream and reduce again until thick, add soft butter slowly, season with lemon juice and salt and pepper, strain and serve over the skewers.
For the skewers
Cut the monk fish into 6 equal pieces, skewer the prawn one after the other, season, cook in a hot pan until prawns are pink and monk fish is soft. Add rocket and lemon on a plate and serve.