Pesce Al Cartoccio Fish In A Paper Bag Recipes

FISH COOKED IN PARCHMENT (PESCE AL CARTOCCIO)

Steps:

• Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
• Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
• Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
• Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
• Serve hot with lemon wedges.

PESCE AL CARTOCCIO - FISH IN A PAPER BAG

Steps:

• Preheat the oven to 375 degrees F. Brush the bag liberally inside and out with the olive oil. Wash the fish well inside and out, then pat dry with paper towels. Season the fish with salt and pepper inside and out. Sprinkle the fish with garlic and rosemary inside and out, then put it in the bag and close tightly. Place the bag on a baking sheet and bake it in the oven for 30 minutes. Remove the sheet from the oven and allow the fish to rest inside the bag for 30 minutes before opening (Be careful when you open that the steam does not burn your hand). Serve with lemon wedges on the side. Yield: 4 servings CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9506 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

PRESSURE COOKER FISH IN A PACKET (PESCE AL CARTOCCIO)

Steps:

• I like to measure out the width of my pressure cooker with parchment paper before starting. You don't want to finish your lovely packet and then discover that it doesn't fit in your pressure cooker! To do this, cut a long piece of parchment paper, lay your parchment paper over your pressure cooker, and fold it to fit about one inch (or 3cm) from each side - see photo. Now, you have your parchment creases are your packet "guidelines"!
• Use a mandolin on the thinnest setting to get the potatoes and onions really thin. Lay out your parchment paper, and layer the ingredients in the following order:Swirl of olive oilSingle layer of thin potato slicesSalt and Pepper and swirl of olive oilFish FilletSalt & Pepper and swirl of olive oilHerbsA couple of onion ringsLemon SlicesPinch of SaltSwirl of olive oil
• Fold your paper packet.
• Next, cut a long piece of foil and wrap the paper packet snugly inside the tin foil.
• Prepare pressure cooker by pouring in two cups of water, and the steamer basket. You can cook about two fillets at a time, or if using a tall pressure cooker, make a second layer using another steamer basket or trivet - just make sure that the packets have space all around for the steam to come in contact with and heat them.
• Close the lid and set the valve to pressure cooking position.
• Electric pressure cookers: Cook for 10 minutes at high pressure. Stovetop pressure cookers: Lock the lid, and cook for 12 minutes at high pressure.
• When time is up, open the cooker by releasing the pressure through the valve.
• Take out the packets and slide the parchment paper packet out of the tin foil onto individual plates.
• Serve with a pair of scissors or tear the paper open right before eating.

PESCE AL CARTOCCIO FISH IN A PAPER BAG)

Steps:

• Preheat the oven to 375 degrees F.
• Brush the bag liberally inside and out with the olive oil.
• Wash the fish well inside and out, then pat dry with paper towels. Season the fish with salt and pepper inside and out. Sprinkle the fish with garlic and rosemary inside and out, then put it in the bag and close tightly. Place the bag on a baking sheet and bake it in the oven for 30 minutes. Remove the sheet from the oven and allow the fish to rest inside the bag for 30 minutes before opening (Be careful when you open that the steam does not burn your hand). Serve with lemon wedges on the side

SEAFOOD AL CARTOCCIO

Steps:

• Preheat the oven to 400 degrees F.
• Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
• Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
• Preheat a grill to medium-high heat.
• Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
• Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
• Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
• Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.