Pancetta Wrapped Trout Recipes

PANCETTA-WRAPPED TROUT WITH HONEY BALSAMIC SALAD RECIPE - (4/5)

Steps:

• 1. Preheat the oven to 220C/fan or 200C/Gas 7. Cut half of the lemon into 4 thin slices, reserving the other half for serving and the salad. Score each fish 3 times on one side. 2. Season each fish with salt and black pepper inside out. Stuff each cavity with garlic and a sprig of thyme (fold them into half to fit). Lay generous sprigs of thyme along the trout and top it up with two slices of lemon. Wrap two slices of pancetta around, holding thyme and lemon in place. Tuck the ends of the pancetta under the bottom of the trout to secure. Repeat steps on the other fish. Transfer trouts onto a baking tray lined with grease-proof paper. Drizzle olive oil over trouts and bake for 20 minutes until pancetta is golden and fish is cooked. 3. While the trouts are baking, make honey balsamic vinaigrette by just combining all the ingredients in a bowl and stir well. Next, sauté the mushrooms in a large pan of olive oil over medium heat. Lay them in an even layer and season with salt and black pepper. Cook for 3 to 4 minutes until starting to brown, stirring occasionally. In the meantime, cut leftover lemon into 3 wedges and reserve 2 wedges for serving. Stir in thyme leaves and a few squeezes of lemon juice. Stir and cook for another 1 to 2 minutes or until mushrooms are tender. Remove from heat and allow the mushroom to cool slightly. 4. Combine greens, mushroom and the dressing in a large bowl. Toss well and season with salt and black pepper if needed. Serve trouts with salad and lemon. Squeeze lemon over each trout and feast on!

GRILLED PANCETTA WRAPPED RIVER FISH WITH THREE CABBAGE-RICE SALAD

Steps:

• Using a sharp knife, score the fish on each side. Season the inside with salt and pepper, and place 2 or 3 lemon slices inside the cavity of the fish. Rub the outside of each fish with the slice of ginger, and season the outside of the fish with salt and pepper. Wrap each fish with enough pancetta to cover the flesh, by laying the pancetta side by side in a shingled rectangle, and rolling the fish up in it.
• Prepare an outdoor grill or preheat the broiler. If cooking outdoors, spray the grill with nonstick cooking spray. Grill the fillets over high heat, turning once, until the pancetta is crispy, about 4 to 6 minutes per side or until the fish is cooked through.
• Plating: On a large oval plate, place a mound of the Three Cabbage Rice Salad and top with fish. Drizzle with a little reserved vinaigrette and sprinkle a dash of paprika on top.
• In a large bowl, combine the mustard, vinegar, chiles, cilantro, and whisk in the oil. Put aside a couple of tablespoons, for garnish.
• Add the cabbage and scallions and toss well. Season with the salt and pepper and allow to rest to flavor, about 3 minutes. Toss with rice and check for seasoning.

GRILLED PANCETTA-WRAPPED TROUT WITH VERJUS, CRUSHED GRAPES, AND FENNEL GRATIN

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.

GRILL-ROASTED WHOLE FISH STUFFED WITH FRESH HERBS AND WRAPPED IN PANCETTA

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.

WHOLE ROASTED TROUT WITH ROASTED SHALLOT AND PANCETTA VINAIGRETTE

Steps:

• For the Roasted Shallot and Pancetta Vinaigrette: In a skillet over medium high heat saute pancetta until golden brown or until the fat is rendered. Remove pancetta from pan and set aside. Saute shallots and garlic until golden brown. Add sherry and reduce by 3/4 at a low simmer, then add vegetable stock and reduce by 3/4. Salt and pepper to taste, add olive oil and reserved pancetta. Reserve. For the Trout: Preheat a medium nonstick saute pan on medium high heat, with 1-ounce olive oil. Place trout skin side down for 1 minute or until skin starts to turn golden brown, flip trout over and place in a 350 degree oven for four minutes. In a large saute pan heat all the vegetables with a little olive oil, then add parsley, thyme, and salt and pepper, to taste. To assemble, place vegetables on a oval plate if you have one or a round one. Then lay the trout over the vegetables, heat shallot sauce and pour over fish.

PANCETTA-WRAPPED FISH WITH LEMONY POTATOES

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.