21 August 2014,11:51 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Cut the bacon in half lengthways and then in half across. Peel the lemon grass and use only the core. Cut this into small shreds.
  • Place a piece of fish on each strip of bacon and top with a shred of lemon grass. Roll up the bacon around the fish.
  • Thread each fish and bacon roll onto kebab skewers, alternating with the pepper, mushrooms and bay leaves. Brush well with oil.
  • Cook under a moderate grill for 15 minutes, turning frequently and brushing with more oil, if necessary, until the fish is cooked.
  • Heat together the wine, vinegar and shallots in a small saucepan until they are boiling. Cook rapidly until reduced by half.
  • Stir in the herbs and lower the heat. Beat in the butter, a little at a time, until the sauce is the thickness of an Hollandaise. Season to taste and serve with the kebabs. 


  • 10 strips bacon, boned and rind removed
  • 4 pieces lemon grass
  • 1 kg monkfish, cut into pieces
  • 2 green pepper, seeded and cut into 2-inch pieces
  • 2 red pepper, seeded and cut into 2-inch pieces
  • 15 button mushrooms, washed and trimmed
  • 10 bay leaves
  • Sesame Oil for brushing
  • 150 ml dry white wine
  • 6 tablespoons tarragon vinegar
  • 4 shallots, finely chopped
  • 2 tablespoon chopped fresh tarragon
  • 2 tablespoon chopped fresh chervil or parsley
  • 250 grams butter, melted
  • Salt and pepper

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