‘Al cartoccio’ is simply the Italian way of saying ‘en papillotte’ or ‘cooked in a bag’. This is one of the best ways to cook fish that I know of. This Salmon ‘Al Cartoccio’is quick, clean, and best of all there’s no smell as it cooks, a boon when working with an oily fish like salmon. However good it may be for you, the smell of salmon cooking can be a complete turn off during treatment, so this is a great way to have your salmon and eat it too.
- Preheat oven to 400°F.
- In a small pot of water, boil the cut sunchokes until tender, around 7-10 minutes. Drain. Set aside while you make the ‘cartoccio.
- Take large sheet of parchment paper and fold in half. With this paper, starting and ending at the folded side, cut a large half round out of the paper, roomy enough to hold the salmon loosely. Rub half the round with butter or oil.
- Season salmon on all sides with salt and pepper and lay it on the buttered side of the paper. Add vegetables, followed by the zest and juice of half the orange. Garnish the fillet with orange slices.
- To seal the cartoccio, fold the empty half of the heart over the filled one, lining up the edges. Starting at the fold, seal the two edges by tightly folding them together all the way round . If this is difficult, you can cheat and use a stapler to hold the folds shut. ( See Ann’s Tips)
- Bake in oven on a small cookie sheet for 12-14 minutes. Puncture the cartoccio to allow the steam to escape, then slice open the paper with a small knife or scissors to serve.
- 1 cup sunchokes (Jerusalem artichokes), scrubbed and cut into bite-sized pieces (See Ann’s Tips)
- 2 teaspoons butter or olive oil
- 1 salmon fillet, around 10-12 oz.
- 1 small fennel bulb, sliced thinly
- 1 cup asparagus, cut in 1-inch segments
- 1 orange, ½ zested and juiced, ½ thinly sliced
- 3 fennel fronds
- salt and pepper to taste
Ann's Tips and Tricks
We have a video on the site that shows you how easy it is to make your fish ‘al cartoccio’. Check it out.