Best Pancetta Wrapped Trout With Honey Balsamic Salad Recipes

PANCETTA-WRAPPED TROUT

Steps:

• Heat oven 220C/fan 200C/gas 7. Cut half the lemon into 4 thin slices and juice the other half. Score each fish 3 times on one side. Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. Stuff each fish cavity with thyme, a sprinkling of garlic and a lemon slice. Lay the rest of the thyme on top of the fish and top with a lemon slice. Wrap the pancetta around, holding the lemon and thyme in place. Drizzle with 1 tbsp of olive oil and bake for 20 mins until the pancetta is golden and the fish is cooked.
• While the fish is cooking, boil the beans in a pan of salted water for 4-5 mins until just cooked and still vibrant. Drain and toss with the lemon juice, olive oil and almonds. Serve the fish with the beans on the side.

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 BALSAMIC VINAIGRETTE

Steps:

• Special Equipment: 1 (6 to 8-ounce) decorative jar
• Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
• When ready to use shake well to combine.
• Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

PANCETTA-WRAPPED SHRIMP WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 375°.Cut each slice of pancetta into three strips. Wrap one strip around each shrimp; secure with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. In a small bowl, whisk honey, lime juice and water until blended; reserve 2 tablespoons for brushing cooked shrimp., Brush half the remaining honey mixture over shrimp. Bake 5 minutes. Turn shrimp; brush with remaining half of the honey mixture. Bake 4-6 minutes longer or until pancetta is crisp and shrimp turns pink., Remove from oven; brush with reserved 2 tablespoons honey mixture. Sprinkle with cilantro.

GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD

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.

RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING

Steps:

• Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
• Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
• Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

MARINADE FOR STEELHEAD TROUT RECIPE - (4/5)

Steps:

• COVER FILLET WITH MARINADE 1 HOUR PRIOR TO GRILLING. GRILL ON EACH SIDE TO 5 MINUTES.

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.