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Skewered Fish With Honey-Mustard Sauce

Skewered Fish With Honey-Mustard Sauce is a fish recipe made with Honey, Tarragon Vinegar, and Sunflower Or Safflower Oil. Keep it handy for the next time you cook it.

Ingredients

• 2 tsp
• 1 1/2 tbsp
• 1/4 pt

Method (preview)

1. 1

   Cut the fish into large cubes, put it into a dish and sprinkle with lemon juice, salt and pepper.

2. 2

   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.

3. 3

   Leave to absorb flavours for an hour or more.

4. 4

   Halve the bacon rashers, de-rind them, stretch and roll them up loosely.

5. 5

   The sauce can also be made in advance. Beat the honey, mustard and egg yolk together in a small bowl.

6. 6

   Add the vinegar, a spoonful at a time, whisking it in with a balloon whisk or fork.

7. 7

   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.

8. 8

   Continue whisking for about a minute until the sauce is a homogeneous thick cream, then season to taste with salt and pepper.

9. 9

   Grill for 10 minutes or so under medium-high heat, turning and basting occasionally with the marinade liquid.

10. 10

    Serve immediately with a dish of rice and hand round the sauce separately.