Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Firm white fish fillets
-- (very thick),
-- preferably halibut,
-- turbot or monkfish
1/4 lb Streaky bacon
1/4 lb Mushrooms
2 sm Onions (or more)
8 Cherry tomatoes
1 Lemon
Oil
-----FOR THE SAUCE-----
2 ts Honey
1 Egg yolk
1 tb (rounded) French mustard
1 1/2 tb Tarragon vinegar
1/4 pt Sunflower or safflower oil
Cut the fish into large cubes, put it into a dish
and sprinkle with lemon juice, salt and pepper. Cut
the onions into wedges, put them into a separate bowl
with the mushrooms, add a good grinding of pepper, and
oil and lemon juice - in the ratio of 2 tablespoons
oil to 1 tablespoon lemon. Leave to absorb flavours
for an hour or more. Halve the bacon rashers, de-rind
them, stretch and roll them up loosely.
The sauce can also be made in advance. Beat the
honey, mustard and egg yolk together in a small bowl.
Add the vinegar, a spoonful at a time, whisking it in
with a balloon whisk or fork. Then add the oil,
pouring it from a jug in a thin stream and whisking
the contents of the bowl all the time as you pour.
Continue whisking for about a minute until the sauce
is a homogeneous thick cream, then season to taste
with salt and pepper.
Close to serving time, thread the fish, onions and
mushrooms on to skewers, adding the bacon rolls and
tomatoes here and there. Grill for 10 minutes or so
under medium-high heat, turning and basting
occasionally with the marinade liquid. Serve
immediately with a dish of rice and hand round the
sauce separately.
Source: Philippa Davenport in "Country Living"
(British), May 1987. Typed for you by Karen Mintzias
