MONKFISH SKEWERS WITH SMOKED BACON IN A CURRY SAUCE

1. Cut the monkfish into cubes. Season it with salt and pepper and marinate for 1 hour in olive oil and lemon juice.
2. Drain the pieces of monkfish and wrap them with smoked bacon.
3. Make the skewers with 2 or 3 pieces.
4. Cook them for ten minutes in the pan, turning regularly.
5. For the curry sauce, melt 3 shallots in a saucepan along with 30 cl white wine; up to ¾; add 30cl of cream and 1 teaspoon of the curry powder.

Serve hot as a starter with a Saint-Emilion wine!