Monkfish in White Wine Cream Sauce | RICARDO

Ingredients

• 2 tablespoons (30 ml) butter, softened
• 2 tablespoons (30 ml) flour
• 1 cup (250 ml) white pearl onions
• 2 teaspoons (10 ml) butter
• 2 teaspoons (10 ml) sugar
• 4 slices bacon, chopped
• 4 cups (1 litre) mushrooms, sliced
• 2 shallots, chopped
• 1 teaspoon (5 ml) butter
• 1 cup (250 ml) white wine
• 1 1/2 cups (375 ml) chicken broth
• 2 bay leaves
• 2 sprigs thyme
• 1 1/2 lbs (675 g) monkfish fillet, skin removed, cut into cubes
• 1/4 cup (60ml) 35% cooking cream
• 2 egg yolks
• 2 teaspoons (10 ml) lemon juice