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Skewered Fish with Honey-Mustard Sauce

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Recipe

 

Yield

4 servings

Prep

80 min

Cook

10 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound fish fillets
firm, very thick, (preferably halibut, turbot or monkfish)
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¼ pound bacon
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¼ pound mushrooms
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2 small onions
(or more if desired)
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8 each cherry tomatoes
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1 x lemon juice
to taste
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1 x vegetable oil
to taste
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For the sauce
2 teaspoons honey
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1 each egg yolks
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1 tablespoon french mustard
(rounded)
*
1 ½ tablespoons tarragon vinegar
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¼ pint sunflower oil
(or safflower oil)
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Ingredients

Amount Measure Ingredient Features
453.6 g fish fillets
firm, very thick, (preferably halibut, turbot or monkfish)
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113.4 g bacon
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113.4 g mushrooms
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2 small onions
(or more if desired)
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8 each cherry tomatoes
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1 x lemon juice
to taste
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1 x vegetable oil
to taste
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For the sauce
1E+1 ml honey
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1 each egg yolks
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15 ml french mustard
(rounded)
*
23 ml tarragon vinegar
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118 ml sunflower oil
(or safflower oil)
* Camera

Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 33237% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 763mg 32%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 71g
Vitamin A 42% Vitamin C 61%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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