SEABREAM “AL CARTOCCIO” WITH POTATO, OLIVES AND CHERRY TOMATOES

IMG_4339

 

 

Ingredients

  • 450g sea bream, cleaned and scales off
  • 200g potato, skin on and thinly sliced
  • 60g cherry tomato cut in half
  • 25g pitted black olives
  • 5g fresh basil leaves
  • 10g garlic, thin sliced
  • 20g Extra virgin olive oil
  • 10g white wine, alcohol-free
  • Salt & pepper
  • Lemon wedge for garnish

Equipment

  • Chef knife
  • Paring knife
  • Medium bowl
  • Chopping board
  • Baking tray
  • Aluminum paper (or baking paper)
  • Lemon juicer
  • Oval large flat ceramic plate

Method

  1. Pre-heat the oven to 180°C
  2. Clean and descale the sea bream, wash through and dry.
  3. Make a light zig-zag incision on one side of the fish from tail to head.
  4. Wash the potatoes, skin on and thin slice, place back into a bowl with water.
  5. Cut the cherry tomato and set aside.
  6. Prepare the black olives, pitted.
  7. On a tray lay down the aluminum foil, double size of the fish and little extra.
  8. Sprinkle with olive oil, season and pour a little wine on it
  9. Arrange a bed of sliced potatoes on top of the foil and season again.
  10. Lay the fish on top, zig-zag facing top.
  11. Season the interior with salt, pepper, basil leaf and garlic.
  12. Add the tomato and olives on the side, drizzle with the rest of olive oil.
  13. Scissor-cut the basil on top of the fish and pour the rest of wine.
  14. Last seasoning before folding the aluminum and create the cooking pocket.
  15. Seal each corner of the aluminum pocket and place in the oven directly.
  16. Bake for 20 minutes at 180°C, it will create a full steaming balloon.
  17. When opening the bag, pierce the side to let a bit of steam.
  18. Serve directly on the table with the aluminum foil, garnish with lemon wedges.

 

Francois Giussani

Chef Francois has a Hospitality degree from the prestigious École Hôteliere de Lausanne in Switzerland. He is a Polyglot and globetrotter, visited and worked all around Europe, Middle East (Qatar,Saudi Arabia and UAE), South East Asia (Malaysia and Philippines), Central America (Mexico) and South America (Peru). He has extensive track record of multidisciplinary experience within the F&B industry, opening projects within healthcare catering services such as Cleveland Clinic Abu Dhabi (UAE), Prince Court Medical Centre (MY), SAAD Specialist Hospital (KSA) and hospitality operation with Four Season, Sheraton and Swissôtel, to mention. In the late 90"s he has been Chef trainer at the St. Ignacio de Loyola, Lima-Peru enjoying teaching with dedicated passion; he has developed his career as hands on leader, working in gen-blend culture and multi-ethnic environment and cuisines, fostering the development of talent ambassadors, following the same philosophy at ICCA. His strength are not only limited to the kitchen, but as well in front of the house operation, being innovative and developing new techniques within standards with latest trends, respecting local traditions, delicacies and balance it in very unique styles. He is a 360° F&B Consultant mastering lean management with systematic approaches, as well promoting safety first improving quality of life by giving people the skills to make correct and safe choices.

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