Grilled Pancetta Wrapped River Fish With Three Cabbage Rice Salad Recipes

Steps:

• Rinse fish and pat dry. Season to taste inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta that is thinly sliced and unrolled. Wrap fish loosely with the pancetta leaving head and tail exposed.
• Set fish in center of cooking grate. Cover grill. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Turn once during cooking. Remove from grill. Peel off top layer of skin. Slide fish onto platter. To serve slide a wide metal spatula between flesh and bones, and lift out each portion.

Steps:

• Heat the oil in a large stockpot and brown the onion. Add the smoked fish, the tomato paste, and 1/4 cup of the salted water. While the onion mixture is browning, prepare the stuffing for the sea bass steaks by placing the parsley, garlic, chile, and scallions in a food processor and pulsing until they form a thick paste. When the paste is ready, score the sea bass steaks and poke the stuffing into the slits.
• Place the sea bass in the stockpot with the onion mixture, allow it to cook for 5 minutes, and add the remaining water. When the fish mixture comes to a boil, cover the pot, lower the heat, and add the vegetables in the order given, finishing off with the pricked habanero chile, which you will remove (and reserve) when the thiebou dienn is spicy enough for you. Cook for 20 minutes. Remove the sea bass steaks keeping them whole, and place them on a serving platter. Cover them with a bit of the cooking liquid, and keep them warm.
• Continue cooking the thiebou dienn for an additionaly 15 minutes, then remove the vegetables and arrange them on a platter and keep them warm. Reserve 2 cups of the cooking liquid to make the sauces. Return the remaining liquid to a boil, add the rice, cover, and cook for 20 minutes, or until the liquid is absorbed and the rice is done.
• While the rice is cooking, pulverize the habanero chile that you have reserved and add it to 1 cup of the reserved cooking liquid. Heat it, stirring occasionally, and place it in a sauceboat. Heat the remaining cup of reserved cooking liquid and place it in a separate sauceboat. This will give you a regular sauce and a fiery hot one.
• When ready to serve, mound the rice on one platter and the fish and vegetables on another. Alternatively, you can place the rice in a large basin or deep dish and arrange the vegetables and fish on top and eat Senegalese-style with your hands (right hand only, please!) or with a large spoon.

Steps:

• Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
• Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.

Steps:

• Grilling Method: Indirect/Medium Heat
• Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed.
• Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.
• Place fish onto platter and serve immediately.

Steps:

• Preheat grill to medium. Brush scallops lightly with olive oil. Unravel pancetta into 6 thin strips. Cut strips to fit around the scallops' narrow rims. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
• In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix. Taste, and adjust seasoning. Divide among 4 plates.
• Season scallops lightly on the top and bottom with salt. Grill until scallops and pancetta are crisp on edges and scallops are cooked through. Remove from grill and place on top of salads. Serve.

Steps:

• Heat a medium sauté pan over medium heat for 1 minute. Add the butter, and when it foams, stir in the red onion. Add the thyme, a healthy pinch of salt, and a pinch of black pepper. Sauté about 10 minutes, until the onion is translucent and soft. Add the sorrel to the pan, and stir to combine. Turn the heat up to medium-high, add the cream, and cook, stirring continuously, about 3 minutes, as the cream reduces and coats the onions. Taste for seasoning, and transfer to a plate to cool completely.
• Lay the trout, skin side down, on a cutting board, open like a book. Season lightly with salt and pepper, and spread the sorrel onions on one side of each fish. Fold the fish back together, and wrap each trout with a piece of pancetta, spiraling the meat around the fish like the stripe on a candy cane. Refrigerate the fish until 15 minutes before cooking.
• Light the grill 30 to 40 minutes before cooking.
• Meanwhile, using a mortar and pestle, pound the grapes until they're partially crushed. Transfer to a bowl, and stir in 2 tablespoons olive oil, the parsley, a healthy pinch of salt, and a pinch of black pepper.
• When the coals are broken down, red, and glowing, brush the trout with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill the trout 3 to 4 minutes on each side, rotating the fish a quarter-turn after a couple of minutes, to get the skin crispy.
• Scatter the watercress on a large platter, and place the trout on top. Spoon the warm verjus sauce over the fish, and top with the crushed grapes. Serve the fennel gratin at the table.
• Place the grapes, shallot, and verjus in a small saucepan over medium heat. Add 1/8 teaspoon salt, and simmer until the liquid is reduced by three-quarters. Let the mixture cool until lukewarm.
• Transfer to a blender, and, with the motor running, add the cold butter a little at a time, blending until the butter is just incorporated. Taste for seasoning, and add a little lemon juice, a pinch of pepper, and more salt if you like. Return the sauce to the pan, cover, and keep in a warm place. Reheat just before serving.
• Preheat the oven to 425°F.
• Toast the fennel seeds in a small saucepan over medium-high heat 2 to 3 minutes, until they release their aroma and are a light gold color. Using a mortar and pestle, pound the seeds coarsely.
• Trim the root end of the fennel, cut the stalks off where they meet the bulb, and peel off any outer layers that are brown or bruised. Cut the bulb in half lengthwise, leaving the core intact. Place the halves, cut side down, on a cutting board, and slice the fennel thinly lengthwise. You should have about 6 cups of sliced fennel.
• Toss the fennel in a large bowl with the onion, thyme, bay leaves, fennel fronds, fennel seeds, and 1/3 cup olive oil. Season with 1 1/2 teaspoons salt and a pinch of pepper.
• Slice the potatoes on a mandoline into 1/16-inch-thick slices. Toss the potatoes in a medium bowl with the cream and 1 teaspoon salt.
• Add the potatoes and parsley to the fennel, scraping all the cream into the bowl. Toss well to combine, and taste for seasoning.
• Arrange one layer of potato slices in the pan, overlapping them slightly, on the bottom of a gratin dish. (For this recipe, I like to use a copper or black iron dish, so the potatoes get extra crisp.)
• Toss the remaining fennel-potato mixture again, and arrange it over the layer of potatoes. Pour all the remaining creamy juices over the top. Bake about 45 minutes, until the potato is cooked and the fennel is golden and slightly crispy on top.
• You can stuff and wrap the fish the morning before you plan to grill it. Both the fennel gratin and the verjus sauce can also be prepared ahead of time and reheated before serving.