River to Reef | Logo

Prosciutto Wrapped Flat Head Tails with Cassoluet

Ingredients

  • Four Flat Head Tails
  • Prosciutto - 2 Per Piece Of Flat Head
  • 1 Onion Chopped
  • One 100g Slice Of Pancetta – Diced
  • 2 Cloves Of Garlic – Chopped
  • 1 Carrot – Chopped
  • 2 Sticks Of Celery – Chopped
  • 1 Small Red Chili – Chopped - Optional
  • 350g Of Cannellini Beans Soaked Over Night
  • Chicken Stock
  • White Wine
  • 3 Sprigs Of Rosemary
  • Parsley- Chopped

Method

Add some olive oil to a hot pan and then add onions and cook down until translucent. Add pancetta and mix through for a few minutes then add the garlic, carrot, celery and chilli if using. Sweat this down for about five minutes then add the beans and mix through. Add equal parts of white wine and chicken stock so as to cover the contents of the pan. Add rosemary. Simmer stirring quite often until beans are tender approx 4o mins – adding more stock and wine as needed to keep the mixture moist. Add salt to taste at the end of the cooking process – if you add it earlier the beans will become tough. Mix through chopped parsley before serving.

Season Flat Head with pepper and then wrap each fillet in 2 pieces of prosciutto. It is best to do this not more than five or ten minutes before cooking as the longer the fish stays wrapped in the prosciutto the more salt it will draw into its flesh. In a hot pan with olive oil cook the Flat Head fillets, gently turning them once. The fish should be cooked through and the prosciutto will be browned and crisp.

Serve the cassoluet in the middle of a plate and then place two Flat Head fillets one over the other. Garnish with a little parsley.

Serves two