Whiting in Cartoccio
Preamble
Whiting is a fish that you will find filleted by the fishmongers. However the following dish is best cooked on the bone Mind you it does help if there is a skilled waiter on hand to fillet fish for you at the table.
Ingredients
one whiting per person
for each fish:
one mussel
four clams
some squid tentacles
a little bit of saffron (optional)
half tomato sliced
a tbsp of chopped parsley
a little chopped garlic
olive oil
hot chilli (optional)
salt and pepper
Method
A large piece of parchment or foil (this must be double foil) to wrap the fish
Put some oil into the parchment or foil. The piece should be large enough that when you wrap the fish there is plenty of air space at the top
Take the whole fresh fish and then put one mussel, 4 clams, squid tentacles and a little bit of saffron (if you like), salt and pepper, half tomato per person sliced and on top, chopped parsley and a little bit of chopped garlic. Pour over more olive oil . Hot chilli is an option too.
Seal the package by folding over paper or foil very tightly at the top. The steam should stay inside. It must be well sealed
Then put on a tray into oven at 250 degrees C (480 degrees F) for 15-20 minutes. (This can also be cooked on a char grill or on a barbecue)
When the paper or foil puffs up, you know that the fish is cooked Serve straight away with all the cooking juices.
Put the package directly onto the plate and cut it in front of your guests so that the steam and aroma of the fish has full effect.
Fish Fumet Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Fish Fumet
Baccala with Polenta - Salt Cod with Polenta Fish;
Main Course - You need to start preparations for this, at least 2 days in advance, to allow for soaking of the baccala
Calamari, or Octopus Marinated Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Calamari, or Octopus Marinated
Calamari Stuffed Fish;
Main Course - In her restaurant, Silvana dealt with a fishmonger who used to specially search out the tiniest of calamari for her
Fish Broth - Brodetto di Pesce Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Fish Broth - Brodetto di Pesce
Mixed Fried Fish Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Mixed Fried Fish
Red Mullet Barbecued Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Red Mullet Barbecued
Red Mullet Stuffed Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Red Mullet Stuffed
Scampi with Horseradish Sauce Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Scampi with Horseradish Sauce
Trout in Porchetta Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Trout in Porchetta
Roast Trout Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Roast Trout
Trout Saltinbocca Fish;
Main Course - Saltimbocca or saltinbocca (depending on dialect) means literally 'jump in the mouth'
Whiting in Cartoccio Fish;
Main Course - Whiting is a fish that you will find filleted by the fishmongers
Ravioli of Fish Fish;
Main Course - A recipe from Mietta's Book Italian Family Recipes. This one is Ravioli of Fish
Ziminu a Sa Casteddaig (Cagliari style fish soup) Fish;
Main Course - A series of 1991 interviews with Sydney's most important chefs. This one is with Peter Doyle of Le Trianon, now re-born as Cicada.
Grilled long - tailed bugs with cannellini beans - olive oil, tomato and saffron rice Fish;
Main Course - A recipe from Great Australian Chefs, This is Steve Manfredi's recipe for Grilled long - tailed bugs with cannellini beans - olive oil, tomato and saffron rice
Involtini di salmone Fish;
Main Course - A recipe from Great Australian Chefs, This is Armando Percuoco's recipe for Involtini di salmone
