Norwegian Fish with Bacon, Mint and Wild Mushrooms

from Kitchen of Light cookbook, a gift to Sisi Damner
from Lexie and Casper Mork-Ulnes

serves 4 to 6

2 pound monkfish or halibut fillet, skinless
4 cups chopped fresh mint
4 slices bacon (or proscuitto)
6 tablespoons olive oil
4 tablespoons sugar
5 tablespoons fresh lemon juice
3 tablespoons unsalted butter
1 pound wild mushrooms (such as chanterelles or porcini), trimmed, cleaned and cut into 1 inch pieces
fine sea salt and freshly ground pepper

Preheat the oven to 350 degrees.

Rinse the fish under cold water and pat dry with paper towels. Rub the fish on both sides with one-third ofthe mint. Wrap the bacon around the fish and secure with toothpicks. Chop the remaining mint with 4 tablespoons of olive oil and sugar until you have a smooth texture. (You may use a food processor). Season the mint mixture with the lemon juice and set aside. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Sear the fish, turning twice, for 5 or 6 minutes, until the bacon has turned crisp and has rendered some fat. Transfer the fish to a baking dish, reserving the fat in the skillet. Bake the fish 10 to 15 minutes until it is opaque.

While fish is baking, heat the butter with reserved bacon fat in a large skillet over high heat until it bubbles. Add mushrooms and cook for 3 minutes, then reduce the heat to medium and cook for 4 more minutes. Season liberally with salt and pepper. Remove from oven and cut the fish into 4 or 6 pieces and serve with mushrooms and mint sauce. The more the sauce, the better the dish will be.

This wonderful recipe came to me from Norway. It is delicious and expands tastes to different countries and cultures.