Roast Fish Wrapped in Pancetta and Pesto Mashed Potato

A Day with Jamie Oliver - dinner

Recipe by Jamie Oliver.
INGREDIENTS:

Rosted Fish

zest of 1 lemon

4 x 200g white fish fillets, preferably

organic, skin off

freshly ground black pepper

16 rashers thinly sliced pancetta or

streaky bacon

olive oil

1 jar green pesto, to serve

Mashed Potatoes

1kg floury potatoes, such as King

Edward

sea salt and freshly ground black

pepper

1 tbsp extra virgin olive oil

2 tbsp green pesto

150ml milk

 

INSTRUCTIONS:

Preheat oven to 400ºF.

Peel your potatoes and cut any large ones in half so they’re all a fairly even size. Add to a pan of boiling salted water and cook over a high heat for 10 to 15 minutes, or until tender and cooked through.

Drain the potatoes in a colander and leave to steam dry. Return the pan to a low heat and add the milk. Warm through for a few minutes, then tip the potatoes back into the pan with the extra virgin olive oil, green pesto and a pinch of salt and pepper. Mash everything together until smooth and combined.

Scatter the lemon zest over the fish fillets with a good pinch of black pepper and gently rub this into both sides of the fish. Lay 4 rashers of pancetta or bacon, slightly overlapping, in front of you then lay a fish fillet across them. Wrap the rashers around the fillet, then repeat with the remaining slices of pancetta and pieces of fish.

Lightly heat a large ovenproof frying pan and add a splash of olive oil. Lay your wrapped fish in the pan and fry for a minute — turning halfway — to crisp up the bacon. Place half of the lemon fruit at the side of the pan to add flavour, then pop in the oven for 10 to 12 minutes, depending on the thickness of the fish, or until the bacon is crisp and golden.

Remove the fish from the oven. Individually plate and dollop the fillets with pesto then serve with mashed potatoes, a light green salad and a lovely glass of white wine.

Serves 4

App for That Toast

DSC_0026-2

The App: A selection of toasts prepared by Melissa Nyffler, chef and owner of Dinette in Seattle.

Front to back: Rapini pesto with Beecher’s sharp cheddar and Mama Lil’s spicy pickled peppers; La Quercia proscuitto with fig and anchovy spread; and smoked sardine with peperonata and Laura Chenel goat cheese.

Jameson’s Pick: 2009 Pazo Señorans Albariño

Wine Expert, Jameson Fink

Challenged with an assorted array of ingredients, you’ve got to pick one bottle of wine that works with all three toast appetizers. First, it’s ok to panic a little. Then, take a deep breath and think, ‘What do all these toasts have in common?’

Eureka, it’s salt!

Sharp cheddar, prosciutto, and smoked sardines require a refreshing pour to cleanse powerful, and salty, flavours.

Time for an Albariño, a refreshing grape from Spain’s Rias Baixas region. Perhaps the fact that its grapes grow close to the sea explains its affinity with salty foods.

Ponder this (and more) as you alternate between sips of this bracing, lively dry white wine and bites of savoury toasts.

Shiso Pesto Pasta

Green Shiso Pesto Pasta

Recipe by Chef Marc Matsumoto.

 

INGREDIENTS:

2 oz green shiso leaves (Japanese perilla)

1 oz grated pecorino romano

1 tsp kosher salt (halve if using regular salt)

1/2 cup olive oil

1 tbsp lime juice

8 oz linguine, cooked according to package

small handful of pine nuts or coco nibs, toasted

1 oz uni (sea urchin roe) or ikura (salmon roe)

 

INSTRUCTIONS:

In a blender or the mixing bowl of a food processor, add shiso, cheese, salt, olive oil, and lime juice. Blend until it is a fine green purée.

Boil the pasta according to the package directions in generously salted water. When the pasta is done, rinse under hot water, drain well and toss in a bowl. Add the pesto a bit at a time until it reaches your desired level of flavour.

Plate the pasta and top with toasted pine nuts or coco nibs. For extra colour and brine, and a touch of class, top with uni or ikura.

Serves: 2