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Serve with
peppercorn and cognac cream
Ingredients (according to numbers):
Monkfish tails
Gammon steaks
Fresh pineapple
Courgettes
Olive
oil
Lemon juice
2 teaspoons of cracked black peppercorns
500 ml double cream
brandy
Method:
Skin
the monkfish tails, cut into dice and brush with a mixtrue of
olive oil and lemon.
Slice gammon
steaks into 3cm dice.
Prepare
a fresh pineapple into good-sized chunks.
Simply skewer
with a little courgette onto soaked wooden sticks, or fresh
rosemary sticks.
Place onto
the barbecue until the fish is just cooked.
To make the cream:
Bring 500 ml of double cream to boil with cracked peppercorns
and a good slug of brandy. Leave to cool. Refrigerate. Shake
before use!
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