A skewered fish with honey-mustard sauce recipe is a fish recipe that uses a honey-mustard sauce as a marinade or glaze. The fish is cooked on skewers and served with the sauce.
FOR THE SAUCE2 ts Honey1 1/2 tb Tarragon vinegar1Egg yolk1/4 pt Sunflower or safflower oil1 tb (rounded) French mustard Cut the fish into large cubes, put it into a dish and sprinkle withlemon juice, salt and pepper.
Cut the onions into wedges, put them into aseparate bowl with the mushrooms, add a good grinding of pepper, and oiland 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 eggyolk 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 itfrom a jug in a thin stream and whisking the contents of the bowl all thetime as you pour.
Continue whisking for about a minute until the sauce isa homogeneous thick cream, then season to taste with salt and pepper.
Close to serving time, thread the fish, onions and mushrooms on toskewers, adding the bacon rolls and tomatoes here and there.
Grill for 10minutes or so under medium-high heat, turning and basting occasionally withthe marinade liquid.
Serve immediately with a dish of rice and hand roundthe sauce separately.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
Ingredients
Directions
FOR THE SAUCE2 ts Honey1 1/2 tb Tarragon vinegar1Egg yolk1/4 pt Sunflower or safflower oil1 tb (rounded) French mustard Cut the fish into large cubes, put it into a dish and sprinkle withlemon juice, salt and pepper.
Cut the onions into wedges, put them into aseparate bowl with the mushrooms, add a good grinding of pepper, and oiland 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 eggyolk 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 itfrom a jug in a thin stream and whisking the contents of the bowl all thetime as you pour.
Continue whisking for about a minute until the sauce isa homogeneous thick cream, then season to taste with salt and pepper.
Close to serving time, thread the fish, onions and mushrooms on toskewers, adding the bacon rolls and tomatoes here and there.
Grill for 10minutes or so under medium-high heat, turning and basting occasionally withthe marinade liquid.
Serve immediately with a dish of rice and hand roundthe sauce separately.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
