Pancetta Wrapped Fish With Grain Mustard Sauce Recipes

Steps:

• Sprinkle beef on all sides with black pepper. Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto doesn't overlap more than once. Place wrapped cubes seam side down on a plate. In a large skillet over medium heat, add oil and butter. When butter has melted add beef cubes, seam-side down to seal, then saute until crisp on all sides, about 8 to 10 minutes for medium rare. Remove beef and let rest 5 minutes before serving. Add shallots to pan and saute 1 minute to soften. Add chicken stock and scrape up brown bits stuck to the bottom of the pan with a wooden spoon. Whisk in mustard and heavy cream and cook 1 minute more to thicken sauce. Remove from heat. Season, to taste, with salt and pepper and garnish with parsley.

Steps:

• Use any fish with a firm texture and mild, sweet flavor. White fish such as halibut, sea bass or cod.
• Preheat oven to 350º.
• Wrap 2 or so slices of pancetta around each piece of fish, making sure to cover end to end.
• Place fillets in a very hot skillet lined with olive oil. Cook for about 2 minutes on each side, making sure all sides are browned. Carefully remove fillets from pan and transfer to an oven-proof dish. Place in oven for about 5 minutes to cook through. Remove from oven and let fish rest for another 5 minutes before serving.
• Grain Mustard Sauce:.
• In a medium-sized non-reactive pan, combine the clam juice, white wine, vinegar, shallot, and bay leaf. Place over high heat and reduce to ¼ cup of liquid (about 15 to 20 minutes). Add cream and return to a boil. Continue to boil for about 2 minutes.
• Remove from heat and slowly whisk in butter. Whisk in mustard and season with salt and pepper if desired. If not using right away, keep the sauce warm in a double boiler until needed, adding a little hot water if the consistency becomes too thick.
• Place a fillet in the center of each plate and drizzle with mustard sauce. Garnish with a light salad or seasonal vegetable if desired.

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:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
• Lay fish in a single layer on the prepared baking sheet.
• Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
• Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the potatoes in a pan of water and boil for 10-12 mins until tender. Add the beans for the final 2-3 mins. Drain well and slice the potatoes in half. Tip into a roomy baking dish and toss with the olives, lemon zest and oil. Season well.
• Season the fish and wrap with the pancetta or bacon. Place on top of the potatoes. Bake for 10-12 mins until cooked through, then add a squeeze of lemon juice and scatter with tarragon before serving.

Steps:

• Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
• Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
• Add mustard and remaining butter.
• Serve with boiled lutfisk, haddock or cod.