Add to Cookbook

Pancetta Wrapped Fish With Pastis Sauce

  • 4
Pancetta Wrapped Fish With Pastis Sauce

I have fond (maybe not so healthy) memories of late nights in France with haversacks and newly found friends sipping on pastis. The strong alcoholic content of this aperitif does not make for clear heads the next day, but used to flavour fish with the magical blend of herbs de Provence and you can make a sensational sauce to accompany fish.


  • 4 x 150 gram fish fillets
  • 25 grams anchovies
  • 8 rashers pancetta or bacon rashers
  • 50 grams butter
  • 2 shallots, peeled and chopped
  • 2 tblsp Pastis
  • 1 cup fish stock
  • 1 tsp herbs de Provence (see Cook’s Tip)
  • 1 cup cream


  1. Place the fish fillets on a board and cut in half. Arrange a few anchovies on top of half the fish and then sandwich with the remaining fish pieces. Wrap each piece with 2 pancetta rashers to secure.
  2. Heat half the butter in a frying pan and cook the fish over a moderately high heat for about 3 minutes on each side until almost cooked. Remove from the pan and set aside.
  3. Add the remaining butter to the pan and cook the shallots for 2-3 minutes until fragrant. Add the Pastis and flambé carefully. Once the flames have subsided, add the fish stock and herbs de Provence and reduce by half. Stir in the cream. Season the sauce with salt and pepper and return the fish to the pan and warm through. Serve with you favourite winter vegetables.

Cooks Tips

You will find Pastis in specialty wine shops, though you could substitute with Pernod. Be careful when flambéing. No more than 2 tblsp here as the Pastis is very high in alcohol. Have a lid handy in case anything goes wrong and you need to cover the flames. Herbs de Provence This mix can be found in some specialty delicatessens, otherwise my version is: 1 tblsp each chopped fresh basil, thyme and marjoram, 1 tsp crushed lavender heads and ¼ tsp each fennel seeds and cracked black pepper. Crush together well.

Comments (0)

Please login to submit a comment.