Monkfish in White Wine Cream Sauce

Ingredients

• Beurre manié

  • 2 tablespoons (30 ml) butter, softened
  • 2 tablespoons (30 ml) flour

• Glazed Onions

  • 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