Monday, June 21, 2010

Orata al Cartoccio (Whole sea bream baked in foil)

Ciao tutto,

A few days ago, I was invited as a guest on one of Cyprus most popular morning shows "Epta - Deka" (07:00 - 10:00) and together with Chef Stefanos, we had the opportunity to demonstrate one of the signature dishes of the seafood restaurant, Psarohori.

The recipe is the following (to view the videos on how to prepare, please check at the end of the blog)

Orata al Cartoccio (Whole sea bream baked in foil)

Whole fresh sea bream baked in foil paper with mussels and cherry tomatoes

Serves/Makes: 2

  • 2 whole sea bream, about 400 gr., scaled and gutted
  • 150 gr. Fresh mussels
  • 150 gr. cherry Tomatoes
  • 2 shallot , sliced into rings
  • 4 cloves garlic
  • 12 black olives
  • Extra virgin Olive oil
  • Freshly ground black pepper
  • 1 lemon
  • Fresh basil and thyme
  • 2 tablespoons parsley, finely chopped

    How to cook Foil Baked Whole Sea Bream:

    Lay out two large pieces of foil (each big enough to form a 'tent’ round the fish) and lightly oil the centre. Put the sea bream on top, make three slashes on each side, season inside and out and tuck in a couple of sprigs of thyme, the garlic . Drizzle some olive oil inside and over the top of the fish.add the cherry tomatoes and the fresh mussels. Fold up the foil. Scrunch together the edges of the foil to make a tent, leaving enough space for the fish to steam (it must not be 'wrapped’ in the foil).

    Place the parcels on a baking-sheet and cook in an oven preheated to 200°C/400°F/gas mark 6 for 15 to 20 minutes. Check to see whether the fish is cooked by looking at the flesh near the bone in the thickest part. It should be opaque and not at all 'glassy’. Scrunch the foil back together, place the parcels on warmed plates and take to the table – it’s lovely to open them there and have all the wonderful smells escape.

    Serve the Cartoccio with fresh green salad or roasted baby potatoes

    BUON APPETITO
    Executive Chef
    Andrea Crippa

    Part 1 Part 2



    Part 3

    Part 4


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