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Monkfish with Black Peppercorns and Smoked Bacon

(for 4)

1 kg (2 lbs.) Monkfish
110g (4 oz.) Smoked Streaky Rashers
30g (1 oz.) Butter
1 tablespoon whole black peppercorns
1 glass white wine
Juice 1 Lemon
4 tablespoons Creme Fraiche (or Cream)

Using a pestle and mortar (or a strong bowl and the end of a rolling pin)
Bash the peppercorns until they are well cracked but not reduced to powder.
Chop the rashers finely and fry them until crisp in the butter in a large non-stick pan.Remove with a slotted spoon but leave the fat in the pan.
Skin the monkfish and cut into bite sized chunks.
Toss these pieces in the crushed peppercorns, they should all stick to the fish.
With the pan hot stir and fry the monk pieces until they start to colour.
Pour the Wine and the lemon juice into the pan and let it bubble up.
Scrape the pan with a wooden spoon to make sure to release any peppercorns into the sauce.
Cut into one of the fish pieces to make sure it is cooked through.
You may need to continue cooking gently for a minute or two.
Once the fish is opaque all through, pour the cream into the pan.
Let it bubble for a minute then serve immediately.
(No need to season any further)
This is excellent with rice and some plainly cooked courgette.

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