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Receta John Dory Fillet "Stuck" With Pancetta
by Global Cookbook

John Dory Fillet "Stuck" With Pancetta
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Ingredientes

  • 1 lb Spinach leaves -- baby Preferred
  • 1 ounce Pancetta
  • 24 ounce Sole fillets -- (4) or possibly sole
  • 2 tsp Extra virgin olive oil
  • 2 Tbsp. Prawn stock -- or possibly fish Broth
  • 1 tsp Balsamic vinegar Salt and pepper

Direcciones

  1. Rinse the spinach leaves well and place them in a deep skillet or possibly saucepan. Cook them for 2 min, using only the water which clings to the leaves. Immediately run them under cool water to stop the cooking, and drain well.
  2. Boil the pancetta in water for 2 min, drain well and set aside to cold. When the meat is cold sufficient to handle, cut it into approximately 1/8-inch pcs. With the tip of a knife, press these pcs into the surface of the fish fillets. (If necessary, make a slight incision with the tip of the knife first.) Space the pcs of pancetta about 1/2 inch apart. Or possibly, simply scatter the pancetta over the fish fillets, lay a sheet of wax paper over them and press lightly with a rolling pin. Remove the wax paper.
  3. In a small skillet or possibly saucepan, boil 1 Tbsp. of the extra virgin olive oil with the stock and the balsamic vinegar to make an emulsion.
  4. In a skillet large sufficient to accommodate the four fish fillets, heat the remaining extra virgin olive oil and place the fish in the pan pancetta-studded side down. Cook gently till fish is done, about 6 min, turning once.
  5. Divide the spinach among the four plates. Top with the fish, pancetta side up. Drizzle with the extra virgin olive oil emulsion.
  6. Serves 4.