Pancetta Wrapped Haddock With Lemon Aioli And Roasted Asparagus Food

DELICIOUS ROASTED WHITE FISH WRAPPED IN SMOKED BACON WITH LEMON MAYONNAISE AND ASPARAGUS

Steps:

• Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper - you don't need to use salt because we're going to wrap the fish in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 3 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.
• Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
• While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing quality low-fat mayonnaise with the juice of half a lemon and pepper. You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don't worry if the mayo looks a little thinner than usual when you've added the lemon juice - think of it as more delicate.
• The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it's light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you're feeling very hungry, serve with some steaming-hot new potatoes.

SESAME-COATED PANCETTA-WRAPPED ASPARAGUS

Steps:

• Put flour, eggs, and sesame seeds in 3 shallow dishes. Wrap each asparagus spear with pancetta, leaving tip exposed.
• Heat oil in a medium straight-sided skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
• Dredge spears in flour, shaking off excess. Dip pancetta portion in egg; coat with sesame seeds. Fry until golden brown, 3 to 4 minutes. Drain on paper towels. Season with salt. Thread spears lengthwise onto skewers, if desired.

PANCETTA-WRAPPED PORK ROAST

Steps:

• Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
• Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
• Preheat the oven to 400 degrees F.
• Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
• Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

PROSCIUTTO-WRAPPED ASPARAGUS

Steps:

• Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
• Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
• Brush the spears with oil, and season with salt and pepper.
• Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.

ROASTED ASPARAGUS WITH PANCETTA

Steps:

• Preheat oven to 400°F.
• Bend asparagus gently until it breaks at a natural point, and discard ends.
• Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
• Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
• Roast at 400F for 12 minutes or until done.
• Serve with lemon squeezed over asparagus.

PROSCIUTTO WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Preheat oven to 400 or preheat barbecue to medium high.
• Cut asparagus into 5" pieces, discarding tough ends. Place on a baking sheet, toss with olive oil, then sprinkle with salt. Roast until just tender, 3 - 4 minutes.
• Cut the procsiutto into 3 pieces. Coil a strip of prosciutto around each spear. Tie with 1 chive, if you wish. Trim chive.
• Stir mayonnaise with garlic, lemon peel, juice and cayenne. If you have used chives, finely chop about 1 T and stir into the mayo.
• Makes 18 spears.

GRILLED PANCETTA-WRAPPED ASPARAGUS

Steps:

• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer.
• Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes.

ROASTED ASPARAGUS WRAPPED IN PANCETTA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
• Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
• Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.

PANCETTA-WRAPPED HADDOCK WITH LEMON AIOLI AND ROASTED ASPARAGUS

Steps:

• Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.
• Move an oven rack into the middle of oven and place another rack into top third; preheat oven to 400 degrees F (200 degrees C).
• Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt.
• Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary. Wrap each fillet loosely with 3 slices pancetta bacon, wrapping bacon so that ends meet over skinned side of fillets. Place fillets into a 9x13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.
• Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto upper rack of oven. Continue baking until pancetta is browned, fish is opaque and flakes easily, and asparagus are lightly browned on the tips, 7 to 8 more minutes.
• Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.

ASPARAGUS WRAPPED IN PANCETTA

Steps:

• First make the dressing. Mix the rind and juice of the lemon with the garlic, parsley and olive oil, seasoning with salt and freshly ground pepper.
• Take three asparagus spears and wrap them together tightly in one slice of Pancetta, ensuring that the whole asparagus is well covered in the Pancetta, particularly the tip. Complete this for the rest of the asparagus.
• Heat a large heavy non-stick frying pan with a tablespoon of olive oil and place the Pancetta wrapped asparagus in the pan to cook.
• It may be necessary to do this in batches depending on the size of your pan. Cook until the Pancetta is really crispy, turning as it cooks.
• On four plates arrange a bed of salad leaves and dress with the lemon and garlic dressing, gently tossing the leaves to coat.
• Slice each of the Pancetta wrapped asparagus in half with a diagonal slice and divide between the plates.

PANCETTA-WRAPPED HADDOCK WITH LEMON AIOLI AND ROASTED ASPARAGUS

Steps:

• Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.
• Move an oven rack into the middle of oven and place another rack into top third; preheat oven to 400 degrees F (200 degrees C).
• Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt.
• Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary. Wrap each fillet loosely with 3 slices pancetta bacon, wrapping bacon so that ends meet over skinned side of fillets. Place fillets into a 9x13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.
• Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto upper rack of oven. Continue baking until pancetta is browned, fish is opaque and flakes easily, and asparagus are lightly browned on the tips, 7 to 8 more minutes.
• Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.

ASPARAGUS WITH TOASTED SESAME AIOLI

Steps:

• Steam the asparagus in a covered steamer over boiling water until crisp-tender, about 4 minutes.
• Or, put the asparagus in a microwave-proof dish; add about 2 tablespoons water.
• Cover tightly and microwave on high for about 3 minutes, or until crisp-tender.
• Drain well.
• Rinse with cold water and drain again.
• Meanwhile, make the aioli:.
• Stir together all the aioli ingredients in a small bowl until smooth.
• To serve, arrange the asparagus spears in a tall, clear glass container. Spoon the sauce into a radicchio leaf or small dish, garnish with sesame seeds, and place nearby for dipping.

PANCETTA-WRAPPED SALMON

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 5 mins. Drain and tip into a bowl - they will be slightly underdone. Toss with the tarragon, lemon zest, butter and seasoning to taste. Pile in the centre of a foil-lined baking tray.
• Season salmon with black pepper and wrap the pancetta or prosciutto around the fillets. Place on top of the potatoes and roast for 15-20 mins, or until the fish flakes easily and the pancetta or prosciutto is golden. Serve with steamed green beans.

PANCETTA-WRAPPED HADDOCK WITH LEMON AIOLI AND ROASTED ASPARAGUS

Steps:

• Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.
• Move an oven rack into the middle of oven and place another rack into top third; preheat oven to 400 degrees F (200 degrees C).
• Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt.
• Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary. Wrap each fillet loosely with 3 slices pancetta bacon, wrapping bacon so that ends meet over skinned side of fillets. Place fillets into a 9x13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.
• Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto upper rack of oven. Continue baking until pancetta is browned, fish is opaque and flakes easily, and asparagus are lightly browned on the tips, 7 to 8 more minutes.
• Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.

PANCETTA-WRAPPED HADDOCK WITH LEMON AIOLI AND ROASTED ASPARAGUS

Steps:

• Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.
• Move an oven rack into the middle of oven and place another rack into top third; preheat oven to 400 degrees F (200 degrees C).
• Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt.
• Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary. Wrap each fillet loosely with 3 slices pancetta bacon, wrapping bacon so that ends meet over skinned side of fillets. Place fillets into a 9x13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.
• Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto upper rack of oven. Continue baking until pancetta is browned, fish is opaque and flakes easily, and asparagus are lightly browned on the tips, 7 to 8 more minutes.
• Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.

PANCETTA-WRAPPED HADDOCK WITH LEMON AIOLI AND ROASTED ASPARAGUS

Steps:

• Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.
• Move an oven rack into the middle of oven and place another rack into top third; preheat oven to 400 degrees F (200 degrees C).
• Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt.
• Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary. Wrap each fillet loosely with 3 slices pancetta bacon, wrapping bacon so that ends meet over skinned side of fillets. Place fillets into a 9x13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.
• Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto upper rack of oven. Continue baking until pancetta is browned, fish is opaque and flakes easily, and asparagus are lightly browned on the tips, 7 to 8 more minutes.
• Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.

PANCETTA-WRAPPED HADDOCK WITH LEMON AIOLI AND ROASTED ASPARAGUS

Steps:

• Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.
• Move an oven rack into the middle of oven and place another rack into top third; preheat oven to 400 degrees F (200 degrees C).
• Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt.
• Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary. Wrap each fillet loosely with 3 slices pancetta bacon, wrapping bacon so that ends meet over skinned side of fillets. Place fillets into a 9x13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.
• Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto upper rack of oven. Continue baking until pancetta is browned, fish is opaque and flakes easily, and asparagus are lightly browned on the tips, 7 to 8 more minutes.
• Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.