Skewered Fish with Honey-Mustard Sauce
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...
Ingredients
- 1lbfirm white fish fillets
- 1/4lbmushrooms
- 2small onions (or more)
- 8cherry tomatoes
- 1lemon
- 1egg yolk
- 1tbsp (rounded) french mustard
- 11/2 tb tarragon vinegar
Directions
- 1
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
- 2
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 th
- 3
Leave to absorb flavours for an hour or more
- 4
Halve the bacon rashers, de-rind them, stretch and roll them up loosely
- 5
The sauce can also be made in advance
- 6
Beat the honey, mustard and egg yolk together in a small bowl
- 7
Add the vinegar, a spoonful at a time, whisking it in with a balloon whisk or fork
- 8
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