Gastronomixs

Fillet skewer

A simple preparation that is infused with a wonderful flavour by being cooked over a charcoal fire. The fillet tail is the best cut to use for these skewers. This preparation can be used as a basis for different additions such as chimichurri or an Asian-style sauce.

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Fillet skewerEnlarge

Ingredients

320

g

fillet

 

 

salt & pepper

Preparation method

Serving suggestions

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