Recipe - Skewered Fish With Honey-Mustard Sauce

1 pound Firm white fish fillets
(very thick),
preferably halibut,
turbot or monkfish
One fourth pound Streaky bacon
One fourth pound Mushrooms
2 small Onions (or more)
8 Cherry tomatoes
1 Lemon
Oil

FOR THE SAUCE
2 teaspoon Honey
1 Egg yolk
1 tablespoon (rounded) French mustard
1 One half tablespoon Tarragon vinegar
One fourth 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,
derind 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 mediumhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini