Best 8 Pancetta Wrapped Fish With Grain Mustard Sauce Recipes

MUSTARD-ROASTED FISH

Steps:

• Preheat the oven to 425 degrees F.
• Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
• Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

SAUTEED MUSTARD GREENS WITH PANCETTA

Steps:

• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and saute until crisp. Transfer to a paper towel-lined plate. Add the remaining 1 tablespoon oil to the skillet along with the garlic and shallots and cook, stirring occasionally, until softened and golden brown. Fill the skillet with the mustard greens (as many as will fit), sprinkle generously with salt and pepper and continue cooking until wilted, just a couple of minutes. As the greens cook, add the remaining greens, lemon zest and juice to the skillet, cooking until the greens are completely wilted. Remove from the heat, transfer to a warm serving platter and top with the crispy pancetta. Serve right away.

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.

PANCETTA-WRAPPED FISH WITH GRAIN MUSTARD SAUCE

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.

GRILLED PANCETTA WRAPPED WHOLE FISH WITH FRESH HERBS

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.

ROASTED FISH IN A MUSTARD SAUCE - BAREFOOT CONTESSA.

Steps:

• Preheat the oven to 425 degrees F.
• Line a sheet pan (with sides) with parchment paper. You can also use an ovenproof baking dish. Just make sure you use one large enough so the fish won't be crowded. If you crowd the fish, it won't cook in the directed time.
• Place the fish fillets, skin side down, on the prepared pan and sprinkle generously with salt and pepper.
• Combine the creme fraiche, two mustards, shallots, capers, 1 t. salt and 1/2 t. pepper in a small bowl. Mix well.
• Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
• Bake for 10 to 15 minutes, depending on the thickness of your fish, until it is just done. The fish will flake easily, using a fork, at the thickest part when it is done. Be sure not to overcook it!
• Serve the fish fillets with the sauce from the pan spooned over the top.

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.

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.