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Travel the coastal road for an Italian seafood dish that brings a taste of European summer to the table.

Travel the coastal road for an Italian seafood dish that brings a taste of European summer to the table.

SALMON AL CARTOCCIO

Tonight the table is set at a little waterfront restaurant on the Amalfi Coast in Italy with a mediterranean seafood favourite SALMON AL CARTOCCIO. Al cartoccio is the Italian culinary name for a meal cooked in a paper pouch. Various regions around the country cook ‘al cartoccio’ and most commonly the parcel contains spaghetti, fish or various seafood combinations. Our recipe calls for the freshest salmon fillets from local Norwest Fresh Seafood, baked with cherry tomatoes, kalamata olive wedges and a little Dean Martin. 

Ingredients per pouch:

250g salmon fillet (can be substituted with ocean trout)

30g Kalamata olive wedges

50g diced fresh cherry tomatoes

A sprig of flat leaf parsley

10g drained capers in brine

Add: A touch of chilli, lemon to taste

You will need:

Baking paper to create little pouches and cooking twine to tie them.

Cut sections of baking paper to fit your salmon fillet with enough edge to create a closed pouch.

Place fish fillet in the centre of the paper, top with parsley, cherry tomatoes, olives and capers.

Gather edges of the paper, nip in at the top and tie the bag with a little cooking twine.

Place pouches in a baking dish and into the oven – fan forced 180C for approx 15 mins.

The dish is served plated in its paper and cut open at the table. This looks very impressive and best of all, it’s is really easy to make. Your salmon will serve beautifully with roasted potatoes or steamed rice. Excellent for one, two or more. Adjust serves accordingly, one fish fillet parcel per person.

 

Buon appetito!