Pancetta-Wrapped Snapper With Pea Mash (Pesce Bianco Nella Pancetta)

Yield: 4 servings

Ingredients:

Pea Mash

• 2 tablespoons (30 ml) butter
• ¼ cup (60 ml) olive oil, divided
• 1 shallot
• 2 garlic cloves, minced
• 2 cups (470 ml) fresh, shelled peas
• 2/3 cup (160 ml) white wine
• ½ cup (120 ml) whipping cream
• Salt and pepper

Fish

• 4 John Dory or snapper fillets
• 12 slices thinly sliced pancetta
• 1 tablespoon (15 ml) olive oil
• 2 garlic cloves, thinly sliced
• 1/3 cup (80 ml) dry white wine
• 1 lemon, juice
• 1 tablespoon (15 ml) butter
• Salt and pepper
• 1 tablespoon (15 ml) lemon zest
• Lemon wedges, for garnish

Method:

For the pea mash, melt butter and half of the olive oil in a skillet over medium heat, then add shallot and garlic and sizzle.

Add peas and stir. Cook for 2 minutes.

Add white wine and reduce.

Add cream and reduce.

Season with salt and pepper, then transfer to a food processor and blitz.

Add the rest of the olive oil, then blitz again. Keep warm.

For the fish, wrap each fillet with 3 slices of pancetta around the middle. Place them seam side down on a plate.

Heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat, add fish with the seam of the pancetta down, and then sear for 2 minutes on each side. Remove from pan and keep warm.

Add remaining olive oil and garlic to the pan and sizzle for a few seconds.

Add the white wine and stir to scrape up and stuck bits. Add lemon juice, and cook until wine reduces.

Remove from heat, then stir in butter.

Serve fish over a bed of pea mash, then pour over the wine sauce and season with salt and pepper.

Serve with lemon wedges.

Buon Appetito!