Thursday, February 18, 2016


Serves: 6

900g skinned, boned monkfish or any other firm white fish, cut into large pieces

Flour for dusting

4 tablespoons extra virgin olive oil

3 rashers rindless bacon, diced 2cm

4 shallots, thinly sliced

75ml dry white wine

1 cup sweetcorn kernels (you'll need one large cob if using fresh; frozen corn is also fine), blanched in boiling water for 3 minutes

1 cup peas

Zest and juice of 1 lemon

100ml cream

1 tablespoon chopped chives

Put a large frying pan over moderate heat. Dust the fish lightly with flour. Add the oil to the pan and when hot but not smoking, panfry the fish until browned and just cooked through.Remove the fish from the pan and keep warm. Pour the fat from the pan and add the bacon and shallots. Fry gently for about 5 minutes until the shallots are soft.

Add the wine and let it bubble for 30 seconds. Add the corn, peas, zest and cream and bring to the boil. Boil for 3 minutes or until the liquid has reduced a little. Add the lemon juice then taste and season with salt and freshly ground black pepper. Serve over the fish, with everything sprinkled with chives.

bacon recipe source: Ray McVinnie, Cuisine,, October 29, 2015

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