Monkfish With Mushrooms
|Field mushrooms||1 1⁄2 Pound|
|Smoked streaky bacon||3 Ounce, derinded and cut into thin strips|
|Shallot||1 , finely chopped|
|Garlic||7 Clove (35 gm), finely chopped|
|Fresh lemon juice||2 Tablespoon|
|Cornstarch||2 Teaspoon (Corn Flour)|
|Sour cream||1⁄4 Cup (4 tbs) (Crme Fraiche)|
Wipe the mushrooms with a damp cloth or kitchen paper, making sure all the earth is removed, and slice.
Put the bacon, shallot and garlic in a casserole.
Microwave for 2 minutes on HIGH.
Add the mushrooms.
Season with salt and pepper.
Cover and microwave on HIGH for 6 minutes, stirring midway through the cooking time.
Rinse the monkfish under plenty of cold running water and pat dry on kitchen paper.
Cut the fish into thick slices, and arrange the slices, side by side on a dish.
Add salt and pepper to taste.
Cover and microwave on HIGH for 6 minutes.
Discard the cooking liquid.
Drain the mushrooms into a small bowl, setting aside the cooking liquid.
Mix together the mushroom cooking liquid, lemon juice and cognac.
Stir in the cornstarch (cornflour) carefully.
Microwave for 1 minute on HIGH.
Stir in the sour cream (creme fraiche) and mix the sauce with the mushrooms.
Pour the mushroom sauce over the slices of fish.
Cover and microwave on HIGH for 4 minutes.