Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Firm white fish fillets
-- (very thick),
-- preferably halibut,
-- turbot or monkfish
1/4 lb Streaky bacon
1/4 lb Mushrooms
2 sm Onions (or more)
8 Cherry tomatoes
1 Lemon
Oil

-----------------------FOR THE SAUCE----------------------------
2 ts Honey
1 Egg yolk
1 tb (rounded) French mustard
1 1/2 tb Tarragon vinegar
1/4 pt Sunflower or safflower oil

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.

Source: Philippa Davenport in "Country Living" (British), May 1987.
Typed for you by Karen Mintzias

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