Monkfish And Wild Mushroom Kebabs

1 kg/2 lb monkfish, skinned and honed and cut
into 32 bite-sized cubes
6 chanterelle mushrooms, rinsed
salt
freshly ground black pepper
juice of 1 lemon
1 tablespoon white wine vinegar
1 tablespoon olive oil
3 teaspoons green peppercorns, well rinsed
300 ml/1/2 pint fish stock
50 g/2 or polyunsaturated margarine
chervil sprigs, to garnish

Thread 2 cubes of fish on to each of 4 wooden skewers followed by a mushroom half, then continue the pattern until you have 8 cubes of fish and 3 pieces of mushroom on each skewer. Season

well with salt and black pepper. Mix the lemon juice, vinegar, oil and I teaspoon of the green pep- percorns in a shallow dish. Lay the skewers in the marinade and marinate for 3 hours, turning them occasionally.

Prepare a steamer by laying a flat sheet of foil over the base. Arrange the kebabs on top. Bring the marinade to the boil in a saucepan with the fish stock and the remaining 2 teaspoons green peppercorns. Cover with a tight-fitting lid and steam the kebabs gently over the marinade and stock mixture for 15 minutes. Check the liquid level frequently and add more boiling stock or water if necessary.

Arrange the kebabs on warmed individual plates and keep hot. Reduce the stock by boiling rapidly until rich and syrupy. Over the heat, whisk in the margarine, bit by bit, until the sauce is creamy and smooth. Spoon over the fish and garnish with sprigs of chervil. Serve at once.

SERVES 4