Pancetta Wrapped Salmon with Mushroom
and Barley Risotto
This year (2008) sees the 10th birthday of Loch Fyne
the UKs most popular seafood restaurant group.
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of top ten sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.
This recipe comes from 10 Scottish chef Nick Nairn,
who likes to serve up Pancetta Wrapped Salmon with Mushroom
and Barley Risotto . . .
for Pancetta Wrapped Salmon
4 x 115g (4oz) salmon fillets
Freshly ground sea salt and freshly ground black pepper
8-12 slices of pancetta
3 tablespoons olive oil, plus extra for drizzling
175g (6oz) pearl barley, washed and drained
1 small onion, finely chopped
1 garlic clove, finely chopped
425ml (3/4 pint) chicken or vegetable stock or water
1 tablespoon light soy sauce
150ml (1/4 pint) red wine
225g (8oz) chantrelles (or other mushrooms, such as
ceps, porcini, field mushrooms or large flat mushrooms)
50g (2oz) unsalted butter
1 tablespoon each chopped fresh tarragon and parsley
to make Pancetta Wrapped Salmon
oven to 220°C / 425°F / Gas Mark 7.
the salmon fillets with salt and pepper and then wrap
each in 2 - 3 slices of the pancetta. Cover and set
a large frying pan until hot.
in the olive oil, then add the barley and stir until
it starts to turn golden - about 5 minutes.
the onion and garlic and continue frying for 5 - 10
minutes, until the barely starts to brown. Don't let
the stock, soy sauce, red wine and seasoning.
to the boil and simmer gently until nearly all the
liquid is gone - this should take at least 30 minutes.
brush or scrape the mushrooms clean (slicing any bigger
ones to size) and heat another frying pan until it
25g (1 oz) of the butter and the mushrooms. Stir-fry
until light coloured - about 4 - 5 minutes.
with salt and pepper.
the stir-fried mushrooms to the barely and mix together.
Remove from the heat and cover with tin foil pierced
with holes to allow the barely to swell and absorb
Leave it in a warm place for 15 minutes. (At this
stage, you could let the 'barlotto' cool, reheating
it for serving up to 24 hours later.)
waiting for the 'barlotto' to rest, place the pancetta-wrapped
salmon on a baking tray, drizzle with olive oil and
bake for approximately 10 minutes until the pancetta
the 'barlotto' pan back on the heat, add the tarragon
and parsley, and the remaining butter.
well until hot, taste for seasoning and divide between
each fillet into three slices, place on top of the
'barlotto' and serve.