Grilled Meli Melo of Seafood with Soy Beurre Blanc

Name: Grilled Meli Melo of Seafood with Soy Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vegetable oil; 4 large leeks (white parts only), julienned; 2 each salmon fillets; 2 each sea bass fillets; 12 medium shrimp peeled and deveined; 12 medium scallops; 1/4 cup olive oil; 2 tablespoons butter; 1 medium onions coarsely chopped; 1 large carrots coarsley chopped; 2 cups white wine; 1/2 pound butter cut into small pieces; 1 tablespoon soy sauce, tamari

Servings: persons

3 cups vegetable oil
4 large leeks (white parts only), julienned
2 each salmon fillets
2 each sea bass fillets
12 medium shrimp peeled and deveined
12 medium scallops
1/4 cup olive oil
2 tablespoons butter
1 medium onions coarsely chopped
1 large carrots coarsley chopped
2 cups white wine
1/2 pound butter cut into small pieces
1 tablespoon soy sauce, tamari

1
In a large saucepan place the vegetable oil and heat it on medium high until it is hot (350?F).
2
Add the leeks and fry them for 3 minutes, or until they are golden brown.
3
Drain the leeks on paper towels.
4
Set them aside and keep them warm.
5
Brush the seafood pieces with the olive oil.
6
Grill (or broil) the salmon, swordfish, and sea bass for 2 to 3 minutes on each side, or until they are just done.
7
Cut each piece of fish crosswise into 3 pieces.
8
Grill the shrimp and scallops for 1 to 2 minutes on each side, or until they are just done.
9
On each of six individual serving plates place the fried leeks.
10
Place 1 piece of each kind of fish on top.
11
Add 2 of the shrimps and 2 of the scallops.
12
Drizzle on the Soy Beurre Blanc.
13
Soy Beurre Blanc: In a medium saucepan place the 2 tablespoons of butter and heat it on medium until it has melted.
14
Add the onions, carrots, and celery.
15
Saute the vegetables for 4 to 5 minutes, or until they are tender.
16
Add the white wine.
17
Reduce the heat to low and simmer the ingredients for 45 to 60 minutes, or until the liquid is reduced to 1 cup.
18
Place the mixture in a food processor and puree it.
19
Return the puree to the saucepan.
20
While whisking constantly over low heat, add the pieces of butter one at a time.
21
Add the soy sauce and stir it in.

2542

kcal

Calories

253

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups vegetable oil, 4 large leeks (white parts only), julienned, 2 each salmon fillets, 2 each sea bass fillets, and more.

Yes, Grilled Meli Melo of Seafood with Soy Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!