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Monkfish Bourguignon

2 lbs Monkfish
8 oz. Mushrooms
4 oz. Streaky Rashers
1/2 Bottle Red Wine.
Half onion chopped

Take all the skin from the fish and take it off the bone.
Put the skin and bone in a pot with 10 oz. water and bring to the boil.
Boil for 15 mts only, then strain off and discard the skin and bone.
Put the strained stock with the red wine into a pot with the chopped onion and bring to the boil.
Boil vigorously until reduced to about a cupful then strain and put to one side, this is your sauce.
Meanwhile chop the rashers into dice and fry these in a little oil until crisp.
Remove these with a slotted spoon (leaving the fat on the pan) and keep them warm.
Slice the mushrooms (if you can get some exotic mushrooms this would be a good time to use them).
Fry the sliced mushrooms in the bacon fat until all the liquid is gone and then keep warm with the rashers.
Cut the monkfish into 1" cubes and fry gently in a little butter or oil until cooked through.

To serve:
Spoon a mound of monkfish onto 4 warm plates.
Spoon the warm mushrooms and bacon in a circle around the monkfish and spoon over the sauce.
Serve with boiled potatoes or rice.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef