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.
Serving size: Complete recipe
Calories 1260 Calories from Fat 333
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 13.5 g67.7%
Trans Fat 0 g
Cholesterol 291.7 mg97.2%
Sodium 1104.8 mg46%
Total Carbohydrates 52 g17.3%
Dietary Fiber 7.8 g31.1%
Sugars 14.4 g
Protein 165 g330.7%
Vitamin A 20% Vitamin C 84.3%
Calcium 23.1% Iron 40.9%
*Based on a 2000 Calorie diet