Skewered Fish with Honey-Mustard Sauce
| Yield: | 4 Servings |
| Categories: | Seafood, Sauces |
| 1 | lb | Firm white fish fillets |
| DIVIDER | -- (very thick), | |
| DIVIDER | -- preferably halibut, | |
| DIVIDER | -- 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 |
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