Best Pancetta Wrapped Fish With Grain Mustard Sauce Recipes

Roasted Fish in a Mustard Sauce - Barefoot Contessa. image

Provided by LifeIsGood

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 (8 ounce) fish fillets, such as red snapper
kosher salt & freshly ground black pepper
8 ounces creme fraiche (found in the dairy section)
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons shallots, minced
2 teaspoons capers, drained
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

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 Grain Mustard Sauce image

Provided by kmergirl

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb pancetta, sliced into 16-20 very thin slices
4 (6 ounce) fish fillets, fresh, trimmed
1 tablespoon olive oil
1 cup clam juice
3/4 cup white wine
1/2 cup white wine vinegar
2 tablespoons shallots, minced
1 bay leaf
1/4 cup cream
1 1/2 cups unsalted butter, cut into small pieces
1 1/2-2 tablespoons whole grain mustard
salt and pepper, lemon juice to taste

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.