Fish with Mussels and a Pancetta Cream Sauce
Very hearty fish dish without taking over the flavour of the actual fish. You can use any fish you like for this as long as it is clean, fresh and boneless. I serve this on a bed of mash potato and just a few dots of a high quality NZ olive oil. This recipe is for the fish and sauce.
Ingredients - Serves 4
4 portions of your choice of fish like snapper or salmon
100g butter for cooking.
12 Baby Onions
Vegetable oil for cooking
50g White onion or shallot, diced
100g Pancetta or streaky bacon, diced
100ml White wine
200ml Fish stock
1 Whole lemon, zested and juiced
12 mussels cooked and in the half shell
- 1. When you get your fish home store it nicely in the fridge and make sure it is boneless.
- 2. Boil a pot of water with a touch of salt. Peel the baby onions (may also be known as pickling onions) and drop them into the water until the centre is tender when you push a knife in. Remove these into cold water.
- 3. Meanwhile heat a deep pan with 50ml of the canola oil along with the diced white onion and pancetta.
- 4. Sauté these until the onions are translucent and deglaze with white wine and when this has reduced by a half add the fish stock. Reduce this again by half.
- 5. Now add the cream. Reduce by ¼ and add the baby onions into the sauce. If you are serving straight away add the peas, lemon juice and lemon zest and just lightly simmer for 10 more mins.
- 6. If you are serving straight away just bake the mussels in the oven for a couple of minutes and begin to cook your fish.
Cooking your Fish
- 1. Add the butter and a splash of oil and heat this.
- 2. Add the fish skin side down and on half heat, slowly cook your fish until the side of the fish looks cooked 2/3’s of the way up the fish.
- 3. Then with a spatula carefully turn it over to finish it off. At this point add the butter and continue to coat the fish with a tablespoon.
- 1. Serve with your favourite potatoes; add fish then sauce and mussels.