Fricassee of Monkfish with Mushrooms, Thyme and Bacon

Name: Fricassee of Monkfish with Mushrooms, Thyme and Bacon
Cuisine: British
Ingredients: 700 g/1 lb 9 oz monkfish tail fully trimmed; 28 small tight button mushrooms; 10 g/½ oz unsalted butter; juice of ½ lemon; 55 g/2 oz streaky bacon; 15 ml/½ fl oz oil; 350 ml/12 fl oz fish stock; 100 ml/3½ fl oz dry white wine; salt and freshly ground white pepper; salt and freshly ground white pepper; 225 ml/8 fl oz whipping cream; 30 ml/1 fl oz Pernod; 2 tsp picked thyme leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This is not a new dish: it was way back in the middle of the seventies when I first cooked something similar and that was Fricassee de Lotte Amoureuse while I was at the Dorchester with Anton Mosimann. This is a slightly different version but when a dish works, it really works!

Ingredients

700 g/1 lb 9 oz monkfish tail fully trimmed
28

Europe
United Kingdom
Main course
Gluten-free

Method

Cut the monkfish into dice of about 3.5cm/1½in to give about 7 pieces per portion, 28 in total.

‘Turn’ the mushrooms and cut the stalks square to the caps then wash them well. Place these in a saucepan with the butter and the lemon juice, cover and bring to the boil; cook rapidly for a few seconds until the mushrooms are cooked. Remove from the heat and allow to cool.

Cut the ba