Hake cartoccio with mashed peas- Recipe by coolinarika.com -
Cartoccio is a thermal processing method that uses a paper bag to create steam and preserve moisture in the fish. It also intensifies aromas and flavour.
- Sprinkle the lemon juice and Vegeta onto the fish fillets. Prepare a baking pouch out of baking paper.
- Smear the paper with olive oil, place the fillets on the paper and cover with the onion rings and lemon zest. Pour a little olive oil over the fillets and close the pouches. Place them on a baking tray and bake in a preheated oven at 220°C for 10 minutes.
- Boil the frozen peas in 250 ml of boiling water with the chopped onion and chicken stock. When it comes to the boil, cook for a further 10 minutes then drain and add the butter. Mash with a hand blender.
- Bring the baked fish to the table still in the paper pouches, then open and serve with the peas.
Chef's tip: A dish al cartoccio must be opened at the table so that the lovely aromas are released in front of you at the right time.
|Energy||518 kcal / 2.165 kJ|
|Per 100 g of product||Source: Podravka d.d.|