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Monkfish with Bacon and Cabbage

1 Head Spring Cabbage
2 Scallions
2 oz. Butter

4 Rashers Streaky Bacon
2 lbs. Monkfish (skinned and boned and cut in pieces)
1 tbs. Sunflower Oil
1 glass Apple Juice
1 tbs. Seedy Mustard
4 oz. Cream.

Chop the cabbage and the scallions finely and sweat them in a covered pot on a low heat until soft.
Chop the rashers and fry in a hot pan until brown and crisp.

Heat the oil in a large pan and stir and fry the pieces of monkfish on a high heat until browned at the outside.
Take these off the pan and tip in the apple juice and the seedy mustard and boil fast to reduce, add the cream and reduce to a sauce like consistency.

To serve:
Put a mound of the cabbage in the centre of four plates.
Spoon the monkfish around these and spoon over the sauce.
Sprinkle over the crisp rashers.

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