Lori's Capitol Seafood

• 12 leaves basil
• 12 bunch watercress
• 2 tablespoons fresh parsley leaves
• 2 tablespoons chives
• 1 tablespoon tarragon
• 2 shallots (chopped)
• 1 garlic clove (peeled)
• 2 cornichons
• 4 anchovies (drained)
• 2 tablespoons capers (drained, rinsed)
• 12 teaspoon salt
• 14 teaspoon fresh cracked pepper
• 14 teaspoon cayenne
• 3 hard-boiled eggs (peeled, chopped)
• 2 egg yolks
• 14 lb butter (room temp.)
• 12 cup olive oil
• 1 teaspoon white wine vinegar
• 1 lb shrimp (peeled, deveined)
• 1 lb calamari (cleaned, in rings with tentacles)
• 12 lb salmon (in chunks)
• 12 lb swordfish (in chunks)
• salt & fresh ground pepper (to taste)
• olive oil (as needed)

1. Blanch the basil, watercress, parsley, chives, tarragon, shallots and garlic for 1 minute.
2. Shock in ice water.
3. Squeeze dry.
4. Puree with the cornichon, anchovies, capers, salt, papper, and cayenne.
5. Add the eggs and yolks.
6. Puree.
7. Add butter.
8. Puree until smooth.
9. Pass through a sieve.
10. Whisk in oil.
11. Whisk in vinegar.
12. Set aside.
13. Heat broiler.
14. Thread shrimp, calamari, salmon and swordfish on skewers.
15. Season.
16. Brush with oil.
17. Broil 2-3 minutes each side.
18. Place on plates.
19. Top with butter.

basil, watercress, parsley, chives, tarragon, shallots, garlic, cornichons, anchovies, capers, salt, fresh cracked pepper, cayenne, eggs, egg yolks, butter, olive oil, white wine vinegar, shrimp, calamari, salmon, swordfish, salt, olive oil

Taken from www.food.com/recipe/loris-capitol-seafood-166077 (may not work)