MONKFISH AND PEPPER KEBABS

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.