- Remove grey layer from salmon fillets. Cut salmon lengthwise into ¾-cm (¼-in.) strips. Cut turbot lengthwise into 1.5-cm (½-in.) strips.
- Roll each strip into a spiral shape. Thread 3 to 4 spirals per skewer, alternating between salmon and turbot.
- Insert a second skewer for easier handling.
- Brush fish with olive oil and season with paprika and pepper. Season only moderately with salt if desired as chips are already salted. Preheat barbecue to medium-high.
- Crush chips in a re-sealable plastic bag using a rolling pin or the bottom of a saucepan to obtain 250 mL (1 cup) of chip crumbs. Coat each brochette with crumbs and shake gently to remove any excess. Cook on a barbecue-safe baking sheet or a sheet of doubled aluminum foil for 3 to 5 minutes per side.
- Serve with a citrus-flavoured mayonnaise or a tasty homemade or store-bought tzatziki sauce, along with very finely cut raw veggies that you plunged in a bowl of ice water for at least one hour beforehand.
CHEF’S SECRET
Brochettes can be prepared up to 4 hours in advance without the crumbs. Store tightly wrapped in the fridge. Cooking time may vary depending on the thickness of fish fillets and barbecue intensity.
To make handling easier while cooking, use two skewers for each brochette, leaving about 2 cm (¾ in.) of space between the two. If using the oven, preheat to 220°C (425°F). Place brochettes on a parchment-lined baking sheet and bake for 3 to 4 minutes per side on the middle rack.