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Ingredients:
1 lb Monkfish
1/4 lb Bacon
1/4 lb Mushrooms
2 small Onions
8 Cherry Tomatoes
1 Lemon
Oil
Honey-Mustard Sauce:
2 tsp Honey
1 Egg Yolk
1 Tbsp French Mustard
1 1/2 Tbsp Tarragon Vinegar
1/4 pint Sunflower or Safflower Oil
Directions
Cut monkfish into large cubes, put in 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 flavors for an hour or more. Halve the bacon strips and roll them
up loosely.
For Sauce:
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 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 skewered monkfish immediately atop of white rice. Serve left-over sauce separately in small ramekins. Serves 4.
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