Pancetta Wrapped Trout With Honey Balsamic Salad Recipe 45

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!

WARM SPINACH SALAD WITH PANCETTA DRESSING

Steps:

• Combine the spinach and red onions in a large bowl.
• Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
• In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
• To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
• Serve in a salad bowl, garnished with pine nuts.

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.

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.

PANCETTA BALSAMIC VINAIGRETTE

Steps:

• 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 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.

WARM MUSHROOM SALAD WITH PANCETTA

Steps:

• Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces.
• Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes.
• Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.