Fish Fillet in Pancetta Coating

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 bunch parsley, smooth or. mint
  • 200 g suar snap peas
  • 200 g peas, frozen
  • 1 lemon (s), untreated
  • 50 ml olive oil
  • 100 g whipped cream
  • salt and pepper
  • 1 pinch (s) sugar
  • 400 g fish fillet (s), e.. Victoria perch or pikeperch
  • 8 slices bacon, mixed smoked (pancetta), thin
  • 1 small Head lettuce (heart)
Fish Fillet in Pancetta Coating
Fish Fillet in Pancetta Coating

Instructions

  1. Pluck the parsley or mint from the stems and cut finely. Cut the snow peas into bite-sized pieces, briefly blanch them with the peas in boiling salted water (max. 1 minute) and rinse with cold water. Put both well drained in a bowl and sprinkle with the parsley or mint. Grate and squeeze the lemon. Heat 50 ml of olive oil, add lemon zest and approx. 2-3 tablespoons of juice. Take off the stove. Whip the cream until it is semi-stiff, stir in carefully and season with salt, pepper and a pinch of sugar. Add the sauce to the vegetables and mix thoroughly with them. Let it steep for 20 minutes. Wash and dry the lettuce heart and cut into bite-sized pieces. Add to the sugar snap peas and peas salad and mix in.
  2. Pepper the fish fillets lightly and wrap them in 2 slices of bacon each. Fry them in a little olive oil on each side for about 4 minutes at not too high a heat until crispy. Arrange the fried fish fillets with the salad.
  3. This goes well with rice and / or baguette.

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