Roasted River Cobbler Wrapped in Pancetta with a Stilton and Watercress Sauce
I’m going to serve up this lovely spring dish with asparagus and mash. You can use any white fish for this dish, but as I have had a love affair with River Cobbler for the past few years, that’s what I am going to use.
I have chosen this particular sauce because the wonderful flavour of the stilton combined with the freshness of the watercress goes so well with the delicate flavour of white fish.
For two people you will need:-
2 – Fillets of River Cobbler (or white fish of your choice)
8 – Rashers of Pancetta (or streaky bacon)
Freshly Ground Black Pepper
A Little Olive Oil
For the Sauce
100 gm Stilton
40 gm Finely Chopped Watercress
150 ml Cream (you can use crème fraiche or even milk if you prefer)
Use 4 rashers of pancetta for each fillet, put one at a time on a board and flatten it with the edge of a knife to make it wider and thinner. Then overlap 4 rashers and place your fish in the middle and wrap the pancetta around it.
Pre-heat your oven to 200 degrees and place a frying pan on a medium heat with a little olive oil and fry the fish for about a minute. Transfer them to a baking tray without turning them over, add some freshly ground black pepper (you won’t need salt; you’ll get enough from the pancetta), place in the oven for 15 – 20minutes.
While your fish is in the oven put the cream in a pan on a medium heat,
when it begins to warm up crumble in the Stilton and stir as it melts. When it is smooth add the chopped watercress and stir it in.
I don’t add seasoning to this sauce because I find that the Stilton adds all the flavour that I need.
Keep stirring and reduce to the consistency of your liking, if it’s not thick enough then add more Stilton but don’t forget about your fish in the oven.
This is Simple Food at its best!