Monday 18 July 2011

Pancetta Wrapped Coley with Beurre Blanc and fine beans

Coley is, unfortunately, an ugly fish. However, it has a great meaty texture and is a good alternative to Cod. When wrapped in pancetta, the grey colour is hidden and you have a great meal with a reasonably priced fish.

2 decent sized fillets of coley (skinned and pin boned)
4 rashers of pancetta
1 medium onion (thinly sliced)
2 shallots (finely diced)
1 lemon
50ml white wine vinegar
100ml white wine
100g unsalted butter from the fridge
2 handfuls of fine beans

Pre-heat the oven to gas mark 6.
Check the coley fillets for any remaining bones. Stretch the pancetta out on to a board and place the fillets in the middle. Wrap the pancetta around the fish as tight as you can, so they end almost cylindrical . Add some olive oil to an oven proof pan and when it starts to warm, and the onion. Cook lightly for a minute, but don't brown. Push this to the side of the pan then turn the heat to medium - high. Grind some black pepper onto the fish and add to the pan. Brown the pancetta on all sides, add the fine beans to the onion, mix together, season, add a couple of dots of butter and put the pan in the oven.

For the beurre blanc, add a little olive oil and butter to the pan then slowly warm the shallots, cook for a couple of minutes. Now add the vinegar, white wine and juice of a lemon. Let this reduce till it's almost disappeared. Then slowly add the butter a cube at a time, mixing it well, until it is fully incorporated. Keep adding until it has the consistency of double cream.

Take out the coley (after about 5 minutes) and check it's done (it should be firm to touch.) Serve on warm plates with the beurre blanc around the food rather than over it. Good served with new potatoes.

Monday 11 July 2011

Sauteed lambs liver and pancetta

My second post on liver and this one also uses pancetta. The pairing of rich liver with smoky pancetta just works so well. If you wrap these tight enough, they look like little sausages and taste amazing. This dish is part of an idea by Brian Turner and part of an idea by The 2 Hairy Bikers. This will feed two.

300g lambs liver (6 pieces of equal size)
6 slices pancetta
500ml chicken stock
Small glass white wine
Savoy cabbage sliced thinly
1 large or 2 small onions sliced thinly

Add half of the onion into a pan and add the chicken stock, let this simmer, you need it to reduce by half. Add the other half to a frying pan with a dash of olive oil, seasoning and a knob of butter and let it sweat down on a low heat. When this becomes translucent, take it out of the pan and set aside.

Wrap the pancetta around each of the pieces of liver, make sure it's quite tight. Add more oil and butter to the frying pan and give the liver a generous dusting of black pepper. Now saute the liver in the butter on a low to medium heat. Keep turning these regularly so all the sides get a nice browning. While this is cooking, lightly simmer the cabbage till it's al dente. When the liver is becoming firm to the touch (after about 5 minutes) take it out and place somewhere warm.

Add the onions back into the frying pan and raise the heat to medium, now add the glass of wine. Scrape the bottom of the pan. When the wine has reduced by half, add the chicken stock (minus the onion.) Let all of this reduce by half again, until you are left with a rich, slightly salty and tangy stock .Now add a couple of table spoons of tomato ketchup (Heinz of course.) The sweetness of the sauce works amazingly well with the iron tang of the liver.

Add the cabbage to the pan of sauce, then put on a warm plate. Add the pieces of liver and top with the remaining sauce. This goes great with buttery mash potato or just a bit of bread and butter.